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Choosing the right fruit

Theoretically a fruit salad can be put together at will. However, there are some fruits whose consistency makes them less suitable for blending with other types of fruit. These include ripe kiwis, figs, apricots, plums and raspberries. These are either too soft, lose too much liquid or fall apart like raspberries. The fruit salad thus quickly becomes muddy or watery. If you still don't want to do without the delicious fruits, you can place them on top of the fruit salad directly before serving.

Among the most popular fruit salads are apples, pears, pineapples, grapes, peaches, melons, grapefruit, oranges and bananas. Of course, other types of fruit can also be used. Mango, papaya or coconut, for example, lend a touch of exoticism. If you want to delight your guests with a visually appealing fruit salad, you can alternatively select the fruits according to colour aspects and conjure up a monochrome or a very colourful dessert.

Tips for processing fruit

Many fruits unfortunately quickly turn brown after cutting - making the fruit salad unsightly. However, this can be prevented by adding citrus fruits or some citrus juice. As a result, apples and pears not only retain their beautiful colour, the acidity of the citrus fruits also rounds off the otherwise sweet aroma of the fruit salad perfectly. If you like it even sweeter, you can marinate the fruit with honey or fruit juice or sprinkle it with granulated sugar and let it soak in. This produces a sweet fruit juice that can be used directly as a dressing for fruit salads. If the fruit salad is intended exclusively for adults, the fruit can also be soaked in liqueur beforehand or the finished salad can be refined with the fruit-based alcohol.

Dressing for the fruit salad?

In contrast to green salads, which are usually too dry without dressing, a fresh fruit salad does not need dressing because the fruit usually contains a lot of water. Nevertheless, many people like to eat the fruit salad in combination with cream, yoghurt, quark or pudding. Cream is probably the variant richest in calories, but the fat it contains is a good taste carrier. A more figure-friendly alternative is a dressing made from yoghurt or low-fat curd cheese. This can be sweetened with honey, whole cane sugar, fruit juice, dextrose or fructose and is given an interesting fresh or aromatic note by herbs such as mint, lemon balm or coriander.