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  • Fruit Salad

    Posted on November 16th, 2012 admin No comments


    A absolute classic salad for an absolute classic meal. NOTHING says thanksgiving to me more than Dressing and Fruit Salad…

    Fruit salad is a dish consisting of various kinds of fruit, served either in their own juices or a syrup, it can be served as an appetizer, a side-salad, or a dessert. When served as an appetizer or as a dessert, a fruit salad would be a fruit cocktail, or fruit cup.

    Small cups of fruit salad are commonly served for dessert in American public schools, I will endevor to remove that stigma from this dish. (Think of the emotional scaring.)

    There are a number of home recipes for fruit salad that contain different kinds of fruit, or that use a different kind of sauce other than the fruit’s own juice or syrup. Other recipes use sour cream (such as in ambrosia), yogurt or even mustard as the primary sauce ingredient.

    An ever-popular variation also uses whipped cream mixed in with many varieties of fruits (usually a mixture of berries). Rojak, a Malaysian fruit salad, uses a spicy sauce with peanuts and shrimp paste. Moroccan cuisine, often as part of a kemia, an extended variety of fruit salads as appetizers or small dishes analogous to Spanish tapas or eastern mezze.


    Quan Meas Ingredient Comment
    1/2 Cup Grapes Stemmed, Washed, Halved
    1 Cup Apples Peeled, Washed, cored, Diced
    1/2 Cup Strawberries Washed, Stemmed, Halved
    1 Cup Bananas Peeled, Sliced
    1/2 Cup Berries Fresh, Mixed
    1 Cup Orange Peeled, Sliced
    1 Cup Kiwi Peeled, Sliced
    1/4 TSP Salt Kosher
    1/2 Cup Sugar White
    1 TSP Vanilla Extract Good Stuff
    1 Jigger Bourbon Good Stuff, Again some for the cook (Thanks Lloyd)


    1. Place fruit in a large bowl
    2. Toss with bourbon, vanilla
    3. Rest in fridge minimum 2 hours
      1. One MIGHT add a bourbon whipped cream for that extra kick. IF one finds a decent melon, chunks of melon will also add a distinct flavor and texture..