Fresh Fruit Salad
Ingredients
- 0.5 pcAnanas comosus (L.) Merril (peeled and diced)
- 250 gStrawberry (hulled and halved)
- 1 pcMalus domestica Borkhausen Gala (peeled and diced)
- 1 pcBanana (peeled) (sliced)
- 125 gBlueberry (whole)
- 2 tbspLime juice (squeezed)
- 1 tbspHoney
- 1 tbspWhite sugar
- 10 pcMint fresh (finely sliced)
Method
Clean, glossy fruit chunks releasing just enough juice to create a natural syrup. Lime acidity cuts through the sweetness of the ripe fruit.
- 1
Peel the pineapple and apple. Cut into regular 2 cm cubes. Halve the strawberries and slice the banana into thick rounds. Pieces should be uniform for a balanced bite.
- 2
In a bowl, mix the lime juice with honey and white sugar. Stir until the sugar is completely dissolved and the liquid is clear.
- 3
Combine all fruits in a bowl with the blueberries. Pour the syrup over and add the chopped mint. Mix gently with a spatula to avoid crushing the bananas. Let rest for 5 minutes in the fridge to allow flavors to meld.
Frequently asked questions
How do you get this dish right?
- The lime juice isn't just for flavor; it prevents the apple and banana from oxidizing.
- Don't prepare the salad more than 2 hours in advance, or the fruit will soften and lose its crunch.
How long does this dish keep?
Eat immediately or keep chilled for a maximum of 4 hours. Beyond that, the fruit releases too much water.
