source: Ebony Magazine January 2001
Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either juices or syrup. In different forms, fruit salad can be served as an appetizer or a side as a salad. When served as an appetizer, a fruit salad is sometimes known as a fruit cocktail (often connoting a canned product), or fruit cup (when served in a small container).
There are many types of fruit salad, ranging from the basic (no nuts, marshmallows, or dressing) to the moderately sweet (Waldorf salad) to the sweet (ambrosia salad). Another “salad” containing fruit is a jello salad, with its many variations. A fruit cocktail is well-defined in the US to mean a well-distributed mixture of small diced pieces of (from highest percentage to lowest) peaches, pears, pineapple, grapes, and cherry halves. Fruit salad may also be canned (with larger pieces of fruit than a cocktail). (Wikipedia.com)
Ingredients
3 cups fresh pineapple chunks or 1 20-ounce can of pineapple chunks in juice, drained
2 cups new orange sections
2 cups strawberry halves
3 kiwi, peeled and sliced thickly
1/3 cup fresh orange juice
1/3 cup fresh lime juice
1 tablespoon cilantro
3 tablespoons honey
Directions
To make this fresh fruit salad with citrus dressing, combine pineapple, oranges, strawberries, and kiwi in a bowl. Combine orange juice, lime juice, and cilantro in a small saucepan. Bring to a boil; reduce heat, simmer for 5 minutes. Pour through a wire-mesh strainer into a bowl; discard cilantro. Stir in honey. Pour over the fruit mixture and gently toss to coat the fruit. Cover and chill for 1 hour. Serve with a slotted spoon. Garnish with cilantro if desired. Enjoy!
Yields 6 to 8 servings
also, try: Crunchy Brussels Sprouts Salad