Fruit Salads: Recipes

Fruit salads are not only refreshing and delicious but also packed with essential nutrients that promote overall well-being. Combining different fruits in a salad creates a beautiful medley of flavours, textures, and colours, making them a fantastic addition to any meal. These salads are easy to prepare and can be enjoyed as a light snack, dessert, or even a breakfast option. They are naturally low in calories but high in vitamins, minerals, antioxidants, and fibre, making them an excellent choice for those seeking a healthy, nutrient-dense dish.

Recipe 1: Classic Summer Fruit Salad

Ingredients:

• 2 cups strawberries, hulled and halved
• 1 cup blueberries
• 1 cup watermelon, cubed
• 1 cup pineapple, cubed
• 2 kiwis, peeled and sliced
• 1 tablespoon lime juice
• 1 tablespoon honey
• A handful of fresh mint leaves

Instructions:

1. In a large bowl, combine the strawberries, blueberries, watermelon, pineapple, and kiwi.
2. In a small bowl, mix the lime juice and honey until well combined.
3. Drizzle the lime-honey mixture over the fruit and gently toss to coat.
4. Garnish with fresh mint leaves and serve chilled.

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Recipe 2: Tropical Mango and Papaya Salad with Coconut

Ingredients:

• 2 ripe mangoes, peeled and cubed
• 1 papaya, peeled, seeded, and cubed
• 1/2 cup fresh coconut, shredded
• 1/4 cup pomegranate seeds
• 1 tablespoon lime juice
• 1 tablespoon coconut water
• A pinch of sea salt

Instructions:

1. In a large bowl, combine the mango, papaya, shredded coconut, and pomegranate seeds.
2. In a small bowl, whisk together the lime juice, coconut water, and sea salt.
3. Drizzle the dressing over the fruit and toss gently to combine.
4. Serve chilled and enjoy the tropical flavours.

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Recipe 3: Citrus and Berry Salad with Honey-Yoghurt Dressing

Ingredients:

• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1 cup raspberries
• 1/2 cup blackberries
• 1/2 cup Greek yoghurt
• 1 tablespoon honey
• 1 tablespoon lemon juice
• Fresh mint leaves for garnish (optional)

Instructions:

1. In a large bowl, combine the orange segments, grapefruit segments, raspberries, and blackberries.
2. In a separate small bowl, whisk together the Greek yoghurt, honey, and lemon juice to make the dressing.
3. Pour the yoghurt dressing over the fruit salad and toss gently.
4. Garnish with fresh mint leaves if desired and serve chilled.

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Recipe 4: Apple and Grape Salad with Walnuts and Cinnamon

Ingredients:

• 2 apples, cored and chopped
• 1 cup red grapes, halved
• 1/4 cup walnuts, toasted and chopped
• 1/4 teaspoon cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup

Instructions:

1. In a large bowl, combine the chopped apples, halved grapes, and toasted walnuts.
2. In a small bowl, whisk together the lemon juice, maple syrup, and cinnamon.
3. Pour the dressing over the fruit mixture and toss until well coated.
4. Serve immediately or chill for 10-15 minutes to allow the flavours to meld.

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Recipe 5: Exotic Dragon Fruit and Kiwi Salad with Chia Seeds

Ingredients:

• 2 dragon fruits, peeled and cubed
• 3 kiwis, peeled and sliced
• 1/4 cup chia seeds
• 1 tablespoon lime juice
• 1 tablespoon honey
• A handful of fresh basil or mint leaves

Instructions:

1. In a large bowl, combine the cubed dragon fruit and sliced kiwis.
2. Sprinkle the chia seeds over the fruit.
3. In a small bowl, mix the lime juice and honey until smooth.
4. Drizzle the lime-honey dressing over the fruit salad and toss gently.
5. Garnish with fresh basil or mint leaves for added flavour and colour.

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Recipe 6: Mixed Melon Salad with Feta and Mint

Ingredients:

• 1 cup watermelon, cubed
• 1 cup cantaloupe, cubed
• 1 cup honeydew melon, cubed
• 1/4 cup crumbled feta cheese
• A handful of fresh mint leaves
• 1 tablespoon olive oil
• 1 tablespoon balsamic glaze

Instructions:

1. In a large bowl, combine the watermelon, cantaloupe, and honeydew melon cubes.
2. Add the crumbled feta cheese and gently toss.
3. Drizzle the olive oil and balsamic glaze over the salad and toss lightly to combine.
4. Garnish with fresh mint leaves and serve chilled.