Q: This year the in-laws assigned me the fruit dish to accompany ham and baked potatoes. Traditionally, their fruit dish would be some sort of canned fruit cocktail in Jell-O. I'd like to make a fresh fruit salad, but I want to flex my culinary muscles, not just my knife skills! Do you have any ideas to make a fruit salad more cheffy?
Sent by Carolyn
Editor: Carolyn, there are a lot of directions you can go here! You could do a tropical fruit salad with a creamy sauce or a more formally composed salad with citrus and dates. My favorite spring fruit salad though is this one, which mixes spicy arugula with sweet strawberries and a luxurious ricotta topping:
• Strawberry-Arugula Salad with Ricotta Topping
Readers, what else would you recommend?
Related: Recipe: Asian Pear, Fresh Date, and Pomegranate Salad
(Image: Sara Kate Gillingham-Ryan)
Elizabeth Apron fro...

I love love love fruit salad with champagne and honey. It is really tastey. You take maybe half a cup of champagne and maybe a little less than half a cup of honey, heat it up and pour over. It would also be good to serve it in a bowl or cup with a scoop of greek yogurt or ricotta on top to add some richness to the mix
I love a medley of fresh strawberries, grapes, kiwi, mango, and pineapple with a dressing comprised of lime juice, honey, fresh grated ginger drizzled over the top.
cucumbers, pea tendrils, blueberries and ricotta salata or feta,
Martha Stewart actually has a great Easter salad with grapefruit, avocado and papaya that I make each year. It's also really pretty-- and one of her recipes that actually works .... http://www.marthastewart.com/332641/easter-salad
I'm going to have to try that tropical fruit salad with lime crema - YUM.
I would add to these suggestions Ina Garten's fruit salad with a topping of lemon curd and Greek yogurt. Recipe can be found here: http://www.foodnetwork.com/recipes/ina-garten/fruit-salad-with-limoncello-recipe/index.html. I made it last weekend for 20 people, served in individual "crystal-cut" plastic cups. (I don't have a dishwasher, the plastic cups were for my sanity.) I garnished with lemon zest instead of mint since I already had lemons on hand, and left out the limoncello because I was feeling cheap. I bet it'd be awesome with limoncello though. I made my own lemon curd from this microwave lemon curd recipe: http://www.thekitchn.com/make-lemon-curd-in-the-microwa-140449.
It was really delicious, and loved by foodies and non-foodies alike.
I made this one Easter & have made it several times since--delicious!:
http://www.food.com/recipe/caribbean-coleslaw-with-orange-mango-dressing-251986
This is always a hit and super simple to make: http://www.thethinchef.com/the-color-purple/
Grapefruit and strawberries in a honey vinaigrette? I also really like apple and celery salad with sliced almonds and a honey mustard vinaigrette. Very refreshing.
You could also go for a gelatin salad but use fruit juice and plain gelatin instead of flavored jello. You could even add booze.
@Skysky - do you use any dressing in that blueberry pea shoot salad? It sounds delicious!
Oh, I would do a riff on gelatin desserts! There are so many beautiful ones... you could concentrate on the fruit, or on the liquid that you set the gelatin in. Champagne or prosecco are the best, I think, but Nigella also has a wonderful recipe for a gin and tonic jelly mold.
Bompass & Parr jellies are beautiful and inspiring; you could check their work for inspiration. This for example:
http://www.guardian.co.uk/lifeandstyle/wordofmouth/2010/jun/15/bompas-parr-jelly-making-guide
Jamie Oliver has a lovely jelly recipe:
http://www.ksarewild.com/?p=371
And there is always this for inspiration:
http://www.canadianfamily.ca/recipes/fruit-gelatin-cupcakes/
My favourite fruit salad is composed of chunks of fresh pineapple, fresh strawberries, tender leaf lettuce, green onions, and a dressing of sesame seeds, poppy seeds, honey, vinegar, and grape seed oil. However, I'd much prefer a boozy jelly...
Ah know southern fruit salad is a cliche, but five cups of fruit (mix fresh and canned together) with an 8 oz carton of sour cream (I use low-fat sour cream) is just delicious. I like to use canned pineapple tidbits and canned mandarin oranges---with a banana, an apple, and a peach. Add some chopped nuts and some coconut. Drain the pineapple and oranges, but save the juice to add back to the mixture, until you have the consistency you desire. Maybe a half-teaspoon of almond extract. The sour cream is the perfect counterpoint and keeps it from being too sweet.
Use fresh fruits only and add a little elderflower syrup and a dash of lemon juice. Yummiest fruit salad ever.
Try these:
-Watermelon and mint and flat leaf parsley with feta and a little lime vinaigrette
-Strawberries with reduced balsamic vinegar and cracked black pepper
-Pink Grapefruit sections with lime, honey, and very thinly sliced serrano chilis... just a little
pam h
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