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Friday, May 24, 2019

Family Favorites - May 2019: Fresh Fruit Salad (Soy, Wheat, Nut, Milk, Egg and Fish-Free)


I decided to keep posting a family favorite recipe from the blog (with any adaptions that we use regularly, if applicable) on the fourth Friday or Saturday of every month this year.  This recipe will be one that we make quite often and that we all enjoy greatly.  This post is the fifth Family Favorites recipe of 2019.

If you have a recipe on your blog that you consider a family favorite that you'd like to share, please comment below with a link to the recipe, and I'll make sure to pop on over and visit your site to check it out (and leave a comment), and hopefully some of my other readers will, too.

This month's Family Favorite recipe is Fresh Fruit Salad.  This is just my original Fresh Fruit Salad recipe, along with some tips and tricks that I use.  It is super easy to make and top 8 free (if all your ingredients are).  It is also a salad that you can easily make a lot or a little of.  What we love about it is that we can use all our favorite {local, when possible} fruits, and I especially love that it has no added sugar and full of all kinds of antioxidants.  If you're a big fan of fresh fruit and want a recipe that is super easy to make, tastes good, and is good for you, this is the recipe for you!




Fresh Fruit Salad
   
Mixture of 2:1 ratio water to lemon juice
(optional - see instructions for more details)
(We always add this mixture to the recipe unless I'm making a very small amount that we're going to finish in one sitting.)

Any amount of any fresh and cleaned {rinsed and dried, with the exception of fruits that have rinds/peels that are inedible that you will be removing} fruit you want such as:
  
grapes, any color 
(seedless recommended, but use your favorite kind, and you can chop these in half if you want, too)

blueberries

strawberries 
(stems and leaves removed and cut into bite-sized pieces)

clementines, peeled and separated into segments

bananas, peeled and sliced into bite-sized pieces

your favorite type or types of apples, sliced into bite-sized 
(peeled if you wish, but it isn't necessary)

pineapple, skin removed and cut into bite sized pieces 
(you can use canned if it is canned in juice only, but it needs to be drained well

kiwi, peeled and sliced into bite-sized pieces

your favorite melon (watermelon, cantaloupe, muskmelon, etc.), rind removed and chopped into bite-sized pieces

raspberries, any color

fresh cherries, any type, pitted and stem removed
(you can cut them in half if you wish, too)

any other type of fruit you wish
(We normally use a combination of berries, grapes, apples, bananas, clementines, and pineapple, but we've added in other fruits as desired or as they are in season.  We've even left out things like bananas, clementines and pineapple and just went with all fresh, local favorites like apples and berries, maybe some peaches and/or grapes, as well.  Also, make sure your fruit (with the exception of things like banana and melon that have inedible peels that you will be removing and discarding) has been washed and dried thoroughly {though carefully as not to damage the fruit} before use!)

  1. Put your lemon juice and water mixture, mixed according to the recommendations below, if you want to use it, in the bottom of your mixing bowl.
       
    • If making a large salad to feed a large crowd (think the amount you'd take to a potluck, so about 20+ people crowd-size), use 1 Tablespoon lemon juice and 2 Tablespoons water.
         
    • If making a medium salad to feed a medium crowd (think the amount you'd make if you invited another family over for dinner, so about 10 people crowd-size), use 2 teaspoons lemon juice and 4 teaspoons water.
         
    • If making a small salad to feed a small crowd (think the amount you'd make for just a few family, so about 5 people crowd-size), use 1 teaspoon lemon juice to 2 teaspoons water.
        
    • If making a salad even larger or smaller than the sizes listed, just keep the ratio of lemon juice to water the same (2 parts water to every 1 part lemon juice), and you'll be good to go.  If you need help figuring out a good amount, just leave a comment below or send me an email, and I'll help you figure it out. :) 
             
      (Note: This lemon juice and water mixture will keep the fruits that brown easily from browning like apples and bananas.  If you don't care if they brown or are going to eat the fruit salad as soon as you make it with no leftovers, feel free to leave the lemon juice and water mixture out of the recipe.)
           
  2. Add all of the bite-sized pieces of fruit you are using to the bowl, and gently mix well.  (Note: You want to do this gently as not to break apart your more fragile fruits like raspberries and bananas.) That's all there is to it!  You can serve it immediately or refrigerate for later.  If you want to make it ahead of time, that works, but if you want to add ingredients to it like banana that tend to get mushy, wait to add them until right before serving for best taste and presentation.

Variations (Please keep your individual dietary needs in mind when making variations.):

  • Add-In Options: If you want and you can have them, you can add shredded coconut, mini marshmallows, chocolate chips, any nuts and/or any seeds to the mix, too.  Whatever combination sounds good to you, feel free to do!  The sky's the limit!


I told you this recipe was simple!
I hope you will give this recipe a try soon and that it becomes a family favorite for you, too!



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