Big Fruit Salad

Big Fruit Salad Recipe from New Zealand with Cantaloupe, Honeydew Melon, Mangoes, Strawberries, Blueberries, Kiwi Fruits, Limes, and Sugar

Region / culture: New Zealand | Preparation time: 20 minutes | Cooking time: 0 minutes | Servings: 8

Introduction

A big fruit salad is a refreshing and vibrant dish that brings together a variety of fruits in a symphony of flavors, colors, and textures. Perfect for any occasion, from a casual brunch to an elegant dinner party, this dish is not only delicious but also packed with nutrients. The combination of cantaloupe, honeydew melon, mangoes, strawberries, blueberries, and kiwis, dressed with a zesty lime and sugar mixture, makes for a delightful treat that's both satisfying and healthy.

History

The concept of fruit salad has been around for centuries, evolving with the availability of fruits and the creativity of cooks. The version we present here, with its focus on a mix of tropical and temperate fruits, reflects a modern, global approach to the dish. It's a celebration of the diversity of flavors and textures that can be found in fruits from around the world, brought together by the universal appeal of freshness and sweetness.

Ingredients

1 medium cantaloupe
1 medium honeydew melon
2 mangoes
1 lb (454 g) strawberries
1 pt (473 ml) blueberries
6 kiwi fruits
4 limes
2 tbsp sugar or sugar substitute

How to prepare

Cut the 2 in half, then scrape out the innards.
Cut into quarters, then cut each quarter into eighths.
Fillet the fish, removing the skin, and chop into 0.5-inch chunks.
Place the fish chunks into a large mixing bowl.
Peel the mangoes, remove the core, and cut the larger pieces in half. Chop into 0.5-inch chunks.
Add the mango chunks to the large mixing bowl.
Wash the berries, remove the tops of the strawberries, and cut the larger ones into halves or quarters.
Add the berries to the large mixing bowl. Toss all the ingredients together.
Peel and slice the kiwis into 0.25-inch rounds. Arrange them around the edges of the bowl for presentation.
Using the small holes of a cheese grater or a microplane, zest 2 limes. Place the zest in a small bowl.
Juice all 4 limes into the bowl with the zest. Whisk in the sugar.
Pour the lime and sugar mixture over the fruit salad. Allow it to sit for at least 4 hours before serving.

Variations

Feel free to experiment with different fruits based on availability and personal preference. Adding tropical fruits like pineapple or papaya can introduce new flavors, while swapping the lime dressing for a honey and mint mixture can offer a different twist.

Cooking Tips & Tricks

To ensure your big fruit salad turns out perfectly, consider the following tips:

- Use ripe but firm fruits to avoid mushiness.

- Cut the fruits into uniform sizes for a pleasing texture.

- Add the lime and sugar dressing just before serving to keep the fruits from becoming too soggy.

- Let the salad sit for a few hours to allow the flavors to meld together beautifully.

Serving Suggestions

This fruit salad can be served as a standalone dish or as part of a larger meal. It pairs beautifully with yogurt for breakfast, alongside grilled chicken or fish for lunch, or as a light dessert after dinner.

Cooking Techniques

The key technique in preparing this salad is the careful selection and cutting of the fruits to ensure a beautiful presentation and even distribution of flavors. The dressing is made by simply whisking together lime juice, zest, and a sugar substitute, allowing the natural sweetness of the fruits to shine.

Ingredient Substitutions

If you're unable to find any of the listed fruits, or if you have dietary restrictions, feel free to substitute with what's available to you. For a sugar-free version, omit the sugar substitute or use a natural sweetener like honey or agave syrup.

Make Ahead Tips

This salad can be prepared up to a day in advance, with the dressing added a few hours before serving. Store it in an airtight container in the refrigerator to maintain freshness.

Presentation Ideas

Serve the salad in a large, clear bowl to showcase the vibrant colors of the fruits. Garnish with fresh mint leaves or edible flowers for an extra touch of elegance.

Pairing Recommendations

This fruit salad pairs wonderfully with sparkling water or a crisp white wine for a refreshing complement to its sweet and tangy flavors.

Storage and Reheating Instructions

Leftover fruit salad can be stored in the refrigerator for up to two days. As this dish is best enjoyed cold, there is no need for reheating.

Nutrition Information

Calories per serving

Each serving of this big fruit salad is relatively low in calories, making it an excellent choice for those monitoring their calorie intake. The exact calorie count will depend on the serving size, but a generous cup of this salad is typically around 100-150 calories.

Carbohydrates

This fruit salad is a great source of natural sugars and dietary fiber, providing a healthy energy boost. The carbohydrates in the fruits, mainly in the form of fructose, are easily digestible, making this dish an excellent option for a quick snack or a light meal.

Fats

This recipe is virtually fat-free, as fruits contain minimal amounts of fat. This makes it an excellent choice for those looking to reduce their fat intake without sacrificing flavor or satisfaction.

Proteins

While fruits are not typically high in protein, this salad offers a small amount, primarily from the kiwis and blueberries. For those looking to increase their protein intake, consider serving this salad alongside a protein-rich dish or adding a handful of nuts or seeds.

Vitamins and minerals

Packed with vitamins and minerals, this fruit salad is a nutritional powerhouse. It's rich in vitamin C, thanks to the strawberries, kiwis, and citrus, and provides a good amount of potassium from the melons and mangoes. It also offers a variety of other essential nutrients, including vitamin A, magnesium, and antioxidants.

Alergens

This recipe is free from most common allergens, including gluten, dairy, nuts, and soy, making it suitable for a wide range of dietary needs and preferences.

Summary

Overall, this big fruit salad is a healthy, delicious, and versatile dish that offers a variety of nutritional benefits. It's low in calories and fat, high in vitamins and minerals, and provides a good mix of carbohydrates and fiber.

Summary

This big fruit salad recipe offers a delightful blend of flavors, textures, and nutrients, making it a perfect choice for any occasion. With its simple preparation and versatile serving options, it's sure to become a favorite in your recipe collection.

How did I get this recipe?

The moment I found this recipe is one that will always stay with me. It was a warm summer day, the sun shining brightly in the sky as I walked through the bustling market, the smell of fresh produce wafting through the air. I had always loved browsing the market stalls, searching for new and exciting ingredients to incorporate into my cooking.

As I wandered through the market that day, my eyes landed on a beautiful display of fresh fruits. The vibrant colors of the strawberries, blueberries, and mangoes caught my attention, and I couldn't resist stopping to take a closer look. The vendor behind the stand smiled warmly at me, offering me a sample of the ripe, juicy strawberries. As I bit into the sweet fruit, a wave of inspiration washed over me.

I knew in that moment that I had to create something special with these beautiful fruits. I asked the vendor if he had any recipes for a fruit salad, and he nodded enthusiastically, reaching under the counter to pull out a worn and tattered piece of paper. He explained that the recipe had been passed down through his family for generations, and he was happy to share it with me.

The ingredients were simple and fresh – strawberries, blueberries, mangoes, kiwi, and a handful of fresh mint leaves. The vendor explained that the key to making the perfect fruit salad was to let the natural flavors of the fruits shine through, without overpowering them with too many other ingredients.

I thanked the vendor profusely for sharing the recipe with me and headed home to start experimenting in the kitchen. I washed and chopped the fruits, taking care to dice them into uniform pieces so that each bite would be a perfect blend of flavors. I carefully arranged the fruits in a large bowl, adding a sprinkle of sugar to enhance their natural sweetness.

As I took my first bite of the finished fruit salad, I knew I had stumbled upon something truly special. The combination of the sweet strawberries, tart blueberries, and juicy mangoes was a symphony of flavors in my mouth. The fresh mint added a subtle hint of freshness that tied everything together perfectly.

I shared the fruit salad with my family that evening, and they couldn't get enough of it. My grandchildren especially loved the bright colors and sweet flavors of the dish, making it a new family favorite. From that day on, my Big Fruit Salad became a staple at family gatherings and special occasions.

Over the years, I have continued to tweak and perfect the recipe, adding in new fruits and flavors to keep things interesting. Each time I make the Big Fruit Salad, I am transported back to that warm summer day in the market, where I first discovered the recipe that would become a beloved tradition in our family.

I am grateful to the kind vendor who shared his family's recipe with me, and I am proud to pass it down to future generations. Cooking is about more than just following a set of instructions – it's about creating memories and traditions that bring families together. And for me, the Big Fruit Salad will always hold a special place in my heart as a reminder of the joy and love that can be shared through food.