The Stock Pot: Sensational Sides – Summer Fruit Salad
Trips to the beach. A day at the lake. Walking barefoot in the cool, green grass. Dining al fresco on a balmy evening. These are the simple pleasures of summer. But what I really savor about the easy season is the abundance of fresh fruit. Open my refrigerator door anytime between now and late August and you’ll most likely find a big batch of this fruit salad perched on the top shelf, ready to be devoured.
Choose any combination of fruit that you like, opting for a variety of colors and shapes. Adding just a small amount of sugar and fresh orange juice with a hint of lime juice enhances the fruits’ natural sweetness.
- 6 cups mixed seasonal fruit: sliced peaches, watermelon, cantaloupe, blackberries, blueberries, raspberries, cherries (pitted and sliced), kiwi, sliced nectarines
- 2 teaspoons sugar
- ⅓ cup orange juice
- 1 tablespoon lime juice
- In a large bowl, toss the fruit with the sugar, orange juice and lime juice. Allow the salad to sit for 10 to 15 minutes before serving.
Planning: Now’s the time to pull out your melon baller (remember those?) and go to work on your watermelon and cantaloupe. Using different shapes for the fruit makes the salad visually appealing, more interesting.
Product Purity: Choose any combination of fruit that you love, just make sure that they’re perfectly ripe. Choose produce that’s heavy for its size. Don’t be shy – ask for a sample before you buy to be sure your fruit is at its peak.
Presentation: I like to serve this salad two ways: In a glass biscotti jar with an old ladle for a self-serve dessert and in hollowed out orange bowls. Cut off the top third of an orange. Simply run a sharp paring knife around the flesh and scoop it out with a spoon. To make it sit flat, cut a small sliver off the bottom to keep it from wobbling. Fill with some salad and serve.
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