Thursday, August 29, 2013

The Perfect Fruit Salad

 There is definitely a wrong way to make a fruit salad. It seems simple but I've been personal witness to many tragedies. Bad combinations, gunky brown bananas, and unripe fruit...the abominations! The key to a great fruit salad is fruit that works together but doesn't disintegrate over time (no bananas!) plus you need small enough pieces so you can actually have multiple pieces of fruit in one bite, that's the true beauty of a perfect fruit salad. What you need is the berry trifecta, ripe pineapple and peaches. The key with the peaches is they need to still have a bit of a crunch, no mush.

Fruit Salad

2 small crates strawberries
2 small crates raspberries
1 crate blueberry
2 small pineapple
3 peaches

First, you want to chop your pineapple. You need to slice these into very small bits. I slice the pineapple into 1 inch by 2 cm pieces and then chop into little sections. This is makes the salad! Next, you'll chop the strawberries into small slices. If you have large strawberries you should be able to get about 8 pieces from each. The chopping is time consuming but so worth the result so stick with me here. Onto chopping your raspberries, I slice them in half. By sicing the raspberries in half their juice will trickle onto the pineapple and tastes so amazing. If you have overly ripe raspberries, you may not need to chop them. Don't worry – the blueberries stay as is but the peaches need a chopping loving as well.

Once everything is finely chopped, it is all about layering. This is crucial to success. First, you'll put about ½ of your pineapple on the bottom of a large bowl then half the raspberries and strawberries then a ¼ of pineapple followed by the rest of your raspberries, ¼ of strawberries, ½ peaches, ½ the blueberries. The rest of your pineapple, peaches, strawberries, and blueberries. Perfection! The best thing about this fruit salad is that you can make it the night before and it is still beautiful the next day.