I don’t think there is anything easier to make than a fruit salad – chuck from fruit in a bowl with a little glaze and bang, you’re good to go.
It was Mother’s Day last Sunday and we were invited to brunch at my boyfriends parents. Being the kind of person that can’t show up to those kinds of things empty handed, I racked my brain to figure out something quick and easy to make that wouldn’t be a hassle to transport.
Enter: Fruit salad.
You can use pretty much any fruit in a fruit salad, honestly. I would advise against bananas though if you don’t plan on the entire salad being eaten in the first 12 hours because the bananas get reaaal mushy after a while. Be careful with apples too if you’re going for an aesthetic looking salad because despite using lemon or lime juice, they probably will still go a little brown.
Here’s what I used for my fruit salad:
- 2 large oranges (I used naval oranges)
- 1lb fresh strawberries
- 1 punnet blackberries
- 1.5 cups red grapes (green would work too0
- 1 banana (which I would forgo next time)
Other great additions to your fruit salad would be:
- kiwi
- cantaloupe
- blueberries
For the glaze:
- 1/2 tbsp lime juice
- 1/4 cup orange juice (if you’re extra you can use freshly squeezed orange juice but I just opted for regular old Minute Maid orange juice)
- 1 tsp orange zest (use peel from oranges you used for the salad)
- 1 tbsp brown sugar
- 1 tsp vanilla essence
- squeeze of honey (like how specific that is??)
Then all you gotta do is wash the fruit that needs to be washed and chop it up into bite sized pieces. Mix the glaze together and then coat the salad with it. I find it best to make the fruit salad a couple of hours before you eat it, that way all the flavours of the glaze can soak into the fruit!
It’s the perfect little dish appropriate for so many occasions: brunches, bridal showers, girls night when the gals are watching what they’re eating, or even just to keep in your fridge to use as a mix in with your fave yogurt.
Until next time
xx