Fruit salads are among the most popular French dessert recipes! Normally, we find fruits throughout the year and what is nice is to associate them together with their various tastes and colors. The most exceptional salads are those who offer seasonal fruits. Then, feel free to garnish them with dried fruits, syrups and fresh herbs that make all the difference.
The Most Exceptional of the Fruit Salads is Used with:
Eating seasonal produce means combining quality with promoting proximity (and therefore having the product closer to you). It helps to protect the environment since fruits will not be transported on a plane or boat in which they will ripen artificially.
Winter fruit salads
Even in winter, you can obtain numerous fruits! There are areas with exotic fruits and citrus fruit: oranges, grapefruit, kumquats, mandarins and also pineapple, banana, mango …
It is also an opportunity to test fruits such as papaya, pitaya (dragon fruit), lychees …
Also don’t forget frozen fruits like pineapple or mango, or even fig, melon, plums, and red berries (but watch out for their texture when they thaw).They are deliciously sweet; consider adding a touch of fresh mint or ginger to be highlighted.
> The winning ticket? A salad of mangos, lychees, and pineapple with mint!
On a Citrus salad, fill up with one made with Maltese oranges (or blood) or oranges and grapefruit. A mixture of water and icing sugar will stop the acidity of the combination. Note that this fruit salad also works with pieces of avocado and clementine’s.
Summer fruit salads
In summer, everything is allowed! It’s red fruits galore. It all starts with Gariguettes, the sweetest strawberry of spring! It can be quickly combined with sweet melons, watermelon, and apricots!
In September, the Gariguettes is traded against the round strawberry associated with black grapes and raisins. And the other red fruits? Blueberry, blackcurrant, currants, raspberries, and blackberries are improvised and alternated throughout the summer.
In salads, if you prefer them with less sweet fruits, you can use golden apples, watermelon or white melon. Otherwise, you can always fall back on a peach/cherry or peach/fig salad. Mirabelle plums, smoked queens and brugnons go well with muscatel grapes.
The colors and sides of your fruit salad
To compose your fruit salads, you play on the textures and on the colors.
- Thus, some pieces of kiwi or pomegranate seeds bring a very visual touch. Cranberries or goji berries are dry fruits that can be easily added for the red touch (and the sweet taste). The fruit of the dragon appears to be a nice visual effect but be careful because its flavor is not always detected.
- And for the crunch, think nuts, hazelnuts, toasted pine pigs, coconut chips or raw cocoa nibs (cocoa nuggets), but add your crunchy touch at the last moment to prevent it from softening.
A beautiful orange salad that plays on color, yum!
- Play with red fruits (strawberries, currants, cherries, watermelon, fig), yellows (apricot, peach) and white (Spanish melon, banana, apple, pear). Some fruits can also be cut in an imaginative way: pieces of heart-shaped strawberries, bowls of melon or watermelon, etc.
- For a side dish, think of serving your fruit salad with brioche, a good kouglof, a panettone, speculoos or homemade biscuits. It’s excellent with some homemade meringues.
- Containers also have a role to play: present your salads in layers in pretty individual jars, in a hollowed-out watermelon or in verrines topped with biscuit crumbs and whipped cream. Who can forget the iconic salad bowl XXL that couldn’t fit in the fridge!
Good ideas for seasoning your fruit salad
> First think flavor and sugar content, it is not necessary to add syrup or sugar in your fruit salad. Pineapple and ripe fruit do not call for more sugar. Citrus fruit, on the other hand, can require a dash of maple syrup, a few spoons of brown cane sugar (which, on top of that, is a bit crunchy, yum!).
> Do not forget that some fruits oxidize when in contact with the air: apple, pear, bananas blacken, and it is advisable to add a wedge of lemon to prevent this effect.
> Also, think of spices and fresh herbs that make up original and tasty combinations.
Fresh mint goes well with peach, melon, and even mango and papaya. Pineapple will go ideally with some tarragon leaves, and basil with strawberry. A subtle touch of lavender with apricot and ginger will go with winter fruits or fresh pineapple.
The sweetness of cinnamon will invigorate an apples / pears / grapes / walnuts salad or an orange carpaccio.
Vanilla softens the taste without sweetening.
Useful organic ingredients: go to organic shops to find uncommon products such as raw cocoa nuggets, coconut sugar or kaffir lime (citrus) powder!
> And do not forget that a zest of lime, bergamot or yuzu can create a nice fruit salad.
Combinations to avoid
> We now know that fruits bring vitamins and fiber but also–sugar! So beware of too sweet combinations like prunes with red grapes, or cherries with cranberries and pineapple.
> Also take care not to make the consistency a little “floury” like papaya or arbutus with banana, especially if the latter is not ripe enough!
> The orange and the apple form a duo that is rather bland and not complementary.
It is often rumored that the key to a good fruit salad is a combination of at least three major components.
> In a trio of fruits, make sure that two fruits are complementary and the third radically different. An example: apple + banana (complementary) + kiwi (tangy, the kiwi will energize the duo).
> Finally, there is no need to do an overabundance on the varieties, because too many flavors may cloud your appreciation. That would be a shame!