Let me introduce you to the fruit salad that everyone will rave about. I call it my triple fruit salad with lemon poppy seed dressing, but everyone else just calls it “The Best Fruit Salad”
There’s no need to complicate a fruit salad. A fruit salad is more than just a bunch of fruit tossed together. It can be very thoughtful and delicious. The key is simplicity. There are only 3 fruits in this salad, each providing a complimentary flavor to the others. It is absolutely divine. No more will the fruit salad be just something else on the plate. People will rave about it, crave it, and lick the bowl. Bring it to every potluck and picnic this summer and you’ll never go wrong. It really is the best fruit salad!
Be sure to watch the video where I give you some great tips, including my best tips for cutting pineapple. You can also scope out the rest of my YouTube Channel where I have more than 150 cooking videos. There’s a lot more great tips to be found there! Just be sure to YouTube responsibly….as in don’t neglect your responsibilities because you got sucked in! 🙂
Best Fruit Salad
(A.K.A Triple Fruit Salad with Lemon Poppy Seed Dressing)
- 1 pineapple
- 2 pounds strawberries
- 4 kiwis
- 1 lemon
- 2 tablespoons sugar or honey
- 1 tablespoon poppy seeds
- Prepare the fruits. Pineapple: Cut the pineapple into bite-sized cubes (See the cooking lesson below). Strawberries: Rinse them thoroughly, hull them, and cut the big strawberries into quarters, and the smaller ones in half for bite sized pieces. Kiwis: Peel the kiwi, then cut into bite-sized cubes.
- Combine all the prepared fruit in a large mixing bowl. Squeeze the juice of one lemon over the fruit. Sprinkle the sugar and poppy seeds over and then stir gently to combine.
- Chill for at least 30 minutes before serving.
Aren’t sure how to cut a pineapple? I don’t blame you. Those pokey fruits can be a beast. Pineapple cutters seem like a great idea, but pineapples come in all sorts of sizes and their cores are of varying thickness so it doesn’t always work in practice.
1. Lay the pineapple on its side on a large cutting board. Cut about 1/2 inch off the top and bottom (removing the large green stalk on top).
2. Stand the pineapple upright. Use a sharp knife to slice that unruly, pokey skin off the sides in slices. Try to leave as much of the flesh intact as possible, but remove all that nasty skin.
3. The core of the pineapple is usually hard and inedible. Feel around one end of the pineapple to see where that hardness begins. I usually use a dull butter knife to make a little indentation to outline the core. If you are cubing your pineapple simply cut large chunks off, leaving the hard core behind, then slice and dice into cubes. If you are creating rings, you’ll cut slices and remove the core out of each individually.
The Post “Triple Fruit Salad with Lemon-Poppy Seed Dressing first appeared on The Stay At Home Chef on May 30, 2013.