I’ve always hated fruit salad. It’s never really been my thing…but like most foods I was subjected to, growing up in 1970s Queensland, i’ve found much of my like or dislike was influenced by the lack of skill or finesse with which it was prepared. Because, let’s face it…the culinary arts weren’t exactly well developed at that time, and especially not in that place. Queensland was kind of a cultural dead-zone back then, so gourmet fare generally consisted of something like a mixed grill for ‘tea’, with desserts like jelly and cream, jam roly-poly or apple crumble, if you were lucky. And that was eating out! Home fare was far more pedestrian, with the only flavourings anywhere in sight coming courtesy of lashings of salt, pepper (the powdered kind) and tomato sauce.
Anyway, on the odd occasions I was served fruit salad, it was a warm and uninspiring affair, largely consisting of massive chunks of apple, orange, banana and maybe grapes, and only made remotely palatable by the addition of ice cream if you were truly fortunate…at which point you’d promptly avoid the fruit and eat the ice cream. You considered yourself most unlucky if a mouthful of creamy delight was disturbed by any of the dreaded fruit! And if anyone served me up plain fruit salad as dessert, well quite frankly it felt like I was being punished.
Luckily for my tastebuds (if not my waistline) the intervening years have bought many inspirational culinary delights my way…and wonder of wonders, even fruit salad has finally been rehabilitated for me.
A couple of years ago, a very dear friend of mine introduced me to a special fruit salad ‘dressing’ that seems to lift any combination of fruit from the ordinary to the truly ambrosial…honestly, I promise you, you will never EVER have fruit salad any other way, once you’ve tried this method.
The awesome part is, you can use practically any fruit you fancy – it’s the dressing that’s the key here. I do try to steer clear of any soft-ish fruits that will go bad too easily once cut (such as bananas or peaches etc) but it’s really up to you and how quickly you’re going to eat it. For me, one lot usually lasts me 5-6 days, and the beauty of this method is the dressing assists with preserving the fruit in some magical way – so it’s still good right up until day 6.
Do yourself a favour and give this fruit salad a try…you won’t be sorry you did!
The Best Fruit Salad in The World
- Selection of fruits to your liking – I commonly use red and green apple, mango, strawberries, pineapple, rockmelon, segmented oranges or tangelos
- Zest of 2-3 limes
- 3 passionfruits
- Half a bunch of mint, finely chopped
- Wash, peel and chop all your fruit into nice little bite size chunks, roughly similar in size, and pop into a large bowl
- Add in lime zest, passionfruit pulp and chopped mint
- Stir gently but throughly to ensure all the ‘dressing’ ingredients are evenly covering the fruit
- Serve on its own or with yoghurt, ice cream, nuts etc…whatever takes your fancy. But honestly…it’s so delicious as it is, you really don’t need anything else to make this dish sing!
Gently stir through once a day until all used up – this keeps all the fruit evenly coated and helps it to last longer.