Fruit salad is a juicy, beautiful favorite, and summer is the perfect time to make it! Fruit is ripe now and makes a cool and welcome start to a hot day. You don’t really need a recipe for fruit salad. It can be as simple as a bowl full of cubed melon, or as complicated as a dozen kinds of cut-up fruit. Mix and match however you like!
Sharp knife (adult needed)
- 4 cups fresh fruit, peeled and/or cored and cut into bite-size pieces, as needed
Put the fruit in the bowl and stir gently. Serve right away.
Make it monochromatic (that means “a single color”): use watermelon, strawberries, and cherries for a red salad; green grapes, honeydew, and kiwi for a green one.
Make it breakfast by adding a dollop of plain yogurt and a handful of toasted nuts or seeds to add protein and crunch.
Make it exciting with added flavors: a little lime juice and grated zest (the colored part of the rind) add
zip to sweet fruit, such as melon and mango; chopped fresh mint adds color and flavor; a sprinkle of shredded unsweetened coconut goes well with tropical fruit.
Make it pretty by skipping fruit that turns brown or gets mushy once cut, such as bananas, apples, and pears — or sprinkle cut apples and pears with a little lemon juice to keep them from browning.