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Easy Fruit Salad Dessert Recipe

Fresh fruit salad recipe, ideal summer dessert with many variations

Fresh Fruit Salad

There's nothing as delicious, satisfying and beautiful as a summer salad with fresh, perfectly ripe, sweet, juicy fruits, toasted nuts or seeds & a squeeze of lemon or lime.

There are so many fruit salad variations, plus it's the easy way to not cook, eat raw food, get tons of vitamins, minerals, phytonutrients and delight your senses.

Yield: 4 Servings

Prep Time: 15 minutes

15 Tips for Fruit Salad Success:

  1. Use sweet, ripe, juicy fruits, and no sugar is needed
  2. Use 2 servings of fruit per person
  3. Vary the colors, textures and tastes of the fruit
  4. Wash fruit, and cut into bite sized pieces, bananas always last
  5. Leave the skins on soft fruits - e.g. peaches
  6. Discard the pits from stone fruits, and use seedless grapes
  7. For mangos: slice horizontally, cut out large pit, slice in pieces leaving skin intact, then scoop out of the skin (a good way to cut avocados too)
  8. Raspberries and blackberries are too delicate to stir, so sprinkle them on top after mixing & serving
  9. Add nuts and seeds, toasted, soaked or not, if you like
  10. Add dried fruit, soaked or not - cranberries, raisins, apricots, turkish or calmyrna figs
  11. Add lemon or lime juice to bring out the flavors and prevent discoloration of the fruit, especially for bananas, pears or peaches
  12. Blend your fruit salad with non-dairy milk or yogurt, nut butter or protein powder for a summer breakfast
  13. Serve with yogurt and granola or rice crackers & hummus for a light meal
  14. Serve with dairy or non-dairy ice cream, or whipped cream & cookies for dessert
  15. Serve fruit salad immediately and eat it all - leftover fruit salad is so disappointing!
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Suggested Fruit Salad Combos:

4 Servings: Cantaloupe, peach, green grapes, red grapes, banana, blanched almonds, lemon juice - pictured above

  • 1/2 cantaloupe
  • 2 peaches or nectarines
  • 1 cup green grapes
  • 1 cup red grapes
  • 2 bananas
  • 1/2 cup blanched almonds - whole, sliced or chopped
  • 1 Tbsp fresh lemon juice

4 Servings: Sweet orange, pink grapefruit, kiwi, banana, toasted sunflower seeds or pumpkin seeds

  • 2 sweet oranges
  • 1 large pink grapefruit, peeled, sliced and seeded
  • 2 kiwis, peeled
  • 2 bananas
  • 1/4 cup toasted sunflower seeds or pumpkin seeds

4 Servings: Pear, pomegranate seeds or dried cranberries, fresh figs, green grape, lime juice

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  • 2 ripe pears, peeled
  • Seeds from 1/2 pomegranate OR 1/2 cup dried cranberries
  • 4 fresh figs
  • 1 cup green grapes
  • 1 Tbsp lime juice

4 Servings: Nectarines, strawberries, blueberries, bananas, lime juice

  • 2 ripe nectarines, washed, stone removed, cut
  • 1 pint blueberries, washed and picked over
  • 1 pint strawberries, washed, stemmed and sliced
  • 2 bananas, peeled and sliced
  • 1 Tbsp lime juice

4 Servings: Mango, pineapple, kiwi, banana, toasted cashews

  • 2 ripe mangos
  • 1 small pineapple: slice off ends, slice off all of the thick skin, quarter, remove core, slice in bite sized pieces
  • 2 kiwi fruits, peeled and sliced
  • 2 banana, peeled and sliced
  • 1/4 cup whole toasted cashews
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Salad Directions:

  1. Toast seeds or nuts for 15 minutes in a 300 degree preheated oven
  2. Squeeze lemon or lime juice if using
  3. Cut all fruit into bite sized pieces, placing in a large bowl
  4. Slice bananas last
  5. Add nuts or seeds and lemon or lime juice if using
  6. Gently and lightly toss the salad
  7. Serve immediately, sprinkling raspberries or blackberries on top, if using

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More Delicious Salads:

Carrot Apple Walnut Salad
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Green Power Salad Potato Salad Quinoa Salad Spinach Salad Tasty Pasta Salad Back To Recipes Index Medical Disclaimer Privacy Policy Contact Us
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