Cook’s notes: Fruit is sweet enough. Fruit salad doesn’t need a sugary dressing added to it. This fruit salad is adapted from instructions on Hold the Sugar. The blog says, to pick at least one kind of berry: “Try to get as many colors in it as you can. Use red grapes instead of green. Put some blueberries in, even if it’s just a few.”
We used all fresh fruit for this salad. It’s a delicious bit of color on a winter’s day. Leftovers can be blended with yogurt to make a smoothie.
Prep: Cut up the pineapple and discard the fibrous core. Cut the grapes in half, so that the fruit pieces are roughly uniform. Peel the mandarin oranges and remove the strings. Pit the cherries. Peel and dice the kiwi.
Layer the prepared fruits in a bowl:
- Pineapple chunks
- Red seedless grapes
- Mandarin orange wedges
Just before serving, add lemon and mint:
- Squeeze half a Meyer lemon over the fruit, being careful not to get an lemon seeds in the fruit salad.
- Chiffonade a few sprigs of fresh mint (roll a stack of mint leaves tightly and slice into ribbons). Sprinkle the mint over the salad.
Toss lightly and serve.