01 August, 2012

California Fruit Salads

These fruit salad recipes are from California cooks, cookbooks or trade associations.

  • Christmas Fruit Salad 
  • Summer Fruit Salad

Isn't this fruit salad beautiful?

Christmas Fruit Salad ingredients (7)
Makes 4 to 6 servings
3 cups seedless grapes, halved
1 melon, balled
3 tangerines, peeled, sectioned and halved
1 (12-oz) pkg fresh raspberries

Juice of 2 lemons
1 generous Tbsp honey
1/2 cup fresh mint, chopped

Several mint sprigs

Christmas Fruit Salad directions
In a large clear glass bowl, mix grapes, tangerines, and melon.

In a small bowl, whisk together lemon and honey; mix in chopped mint. Pour dressing over fruit; toss lightly. 

Sprinkle raspberries over top. Garnish with a few mint sprigs and serve.

When choosing peaches and nectarines, to check ripeness, look for an even yellow color without green around the stem and a fragrant aroma. Red color is not an indicator of ripeness.

When choosing plums, look for a slight "spring" when gently palmed and a fragrant aroma.

Summer Fruit Salad ingredients (6)
Makes 4 to 6 servings
4 cups fresh peaches, plums, nectarines and Bartlett pears
2 Tbsp lemon juice
1 head iceberg lettuce, cleaned and cut into chunks
8-oz Swiss cheese, cut in bite-sized cubes
1/2 cup toasted slivered almonds
Peachy Creamy Dressing

Notes: ca. 1970 - 1980s

Summer Fruit Salad directions
Slice fruit and coat with lemon juice. Toss together lettuce, fruits, cheese and almonds. Serve with dressing.

Page Last Updated  January 24, 2013

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