Fruit Salad Tested Recipe

A colorful Fruit Salad is a nice way to serve fresh or dried fruits. I started making this salad because I used to love eating canned fruit cocktail as a kid, but I wanted something more natural tasting using fresh fruit. This Fruit Salad is easy to make and is low in calories and high in nutrition and flavor. All you do is macerate your favorite fruits in a sugar syrup. Enjoy it for breakfast, or as a snack, or it's very nice poured over a scoop of vanilla ice cream.

When making a fruit salad, the quality of the fruit  will determine how flavorful your salad will taste. Summer does offer the widest selection of fresh fruit (all kinds of berries, peaches, cherries, nectarines, apricots, and plums), but even in the dead of winter there are fruits like apples, oranges, pears, pineapple, seedless grapes, kiwi, and bananas to choose from. And don't forget about adding dried fruits, as dried figs, cranberries, cherries, apricots, and raisins add both color and flavor to fruit salads. It is best to cut large fruits, like apples, pears, and peaches, into bite size chunks or wedges. Cantaloupe and honeydew can be cut into pretty round balls with a tool called a melon ball scoop. If using oranges or grapefruit, remove the rind and the inner white pith as it can be quite bitter tasting. The fruit then needs to be separated into sections and all the seeds removed. Do this over a bowl to catch any juices. The salad can be made several hours in advance of serving and kept in the refrigerator. You can serve the fruit salad cold or at room temperature. Delicious on its own or excellent with a shortbread cookie. Another idea is to pour it over vanilla ice cream.