source: Askhari Johnson Hodari, Essence Magazine May 2007
Fruit Salad
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. This 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 this dish, 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 many variations. A fruit cocktail is well-defined in the US as a well-distributed mixture of small diced pieces of (from highest percentage to lowest) peaches, pears, pineapple, grapes, and cherry halves. This may also be canned (with larger pieces of fruit than a cocktail). (Wikipedia)
Ingredients
1/4 wedge of large watermelon
3 peaches, sliced
2 cups white seedless grapes
A couple of cups of pineapple chunks
2 11-0z cans of mandarin orange segments
1 large ripe mango, peeled, cut into chunks
1 firm banana, sliced
2 tablespoons lemon juice
2 tablespoons orange juice
1/3 cup water
1/2 cup sugar
2 tablespoons lime juice
sliced cherries, optional
Directions
Remove fruit from melon with melon baller or cut into pieces. In a large bowl, combine watermelon with other fruits, or arrange it on a platter; gently toss to mix. Combine juices, water, and sugar; blend well. Drizzle fruit with the juice blend. Refrigerate until chilled.
Garnish with yogurt and mint, if desired.
Enjoy!
Also, try; Fresh Fruit Salad with Citrus Dressing
