Easy Fruit Salad Recipe (with a citrus vanilla dressing) (2024)

FAQs

How do you keep fruit salad from getting watery? ›

The acidity in the lemon and the orange will keep the fruit from turning brown and keep it crisp and refreshing. This will also concentrate the juice and give it a thicker, syrupy consistency, instead of a thin, watery consistency.

Beat cream cheese and sugar together in a large bowl with an electric mixer. Mix in whipped topping on high speed until incorporated. Fold in pineapple, fruit co*cktail, bananas, apple, coconut, pecans, raisins, and cherries. Transfer to a serving bowl, cover, and chill for at least 1 hour before serving.

It is recommended to avoid mixing watermelons, muskmelons, cantaloupe, and honeydrops with other fruits. “Melons should only be eaten with melons as they are digested more rapidly than other fruits. Melons have high water content, so they might not digest properly when combined with fruits,” said Dr Reddy.

In a saucepan, combine the flour, pineapple juice, orange juice concentrate, sugar, honey and lemon juice. Bring to a boil. Cook the ingredients, stirring, until thickened and bubbly, about two minutes. Use a silicone spatula to scrape down any juices that bubble up the sides of the pan.

To properly store fruit salad, you need to hit the sweet spot regarding moisture. You don't want the fruits to be completely dried out, but it's unappetizing for them to be soggy and water-logged, as well. By storing them in an airtight container, you can strike the right balance.

To prevent the effects of oxidation, fruit needs citric acid, and lemons are full of it. As a natural antioxidant, lemon juice can help prolong the life of fruit salad (as well as its visual appeal) by inactivating the enzyme polyphenol oxidase, which is responsible for the browning.

Lemon juice, Vinegar, clear soda will all prevent food from turning brown quickly. These liquids are acidic, so they will lower the pH of the food surface. Olive oil, will also prevent food from browning, but is less effective than the acids.

“To prevent fruit salad from turning brown, you can toss the fruits in a mixture of citrus juice (like lemon or orange juice) before combining them, as the citric acid in the juice helps inhibit enzymatic browning by reducing the fruits' exposure to oxygen,” she says.

The best fruit for fruit salad:

For our fruit salad, we chose a combo of strawberries, blueberries, kiwis, raspberries, oranges, grapes, mangos, and apples. But, you can customize this completely based on your preferences: blackberries, cherries, pineapple, and banana would all be delicious.

What is the difference between mixed fruit and fruit salad? ›

A mixed fruit jam is a blended combination of multiple fruits with sugar and preservatives. While fruit salad is a combination of multiple cut fruits, with cream acting as it's binding agent.

A fruit salad is sometimes known as a fruit co*cktail (often connoting a canned product), or fruit cup (when served in a small container). There are many types of fruit salad, ranging from the basic (no nuts, marshmallows, or dressing) to the moderately sweet (Waldorf salad) to the sweet (ambrosia salad).

Avoid mixing your watermelons, muskmelons, cantaloupe and honeydews with other fruits. Try not to mix acidic fruits, such as grapefruits and strawberries, or sub-acidic foods such as apples, pomegranates and peaches, with sweet fruits, such as bananas and raisins for a better digestion.

Orange with Carrot: Avoid eating these combinations together as it can cause heartburn and kidney damage. Papaya and lemon: We often squish lemon over papaya to make it tangy and sweet at the same time. But you should stop combining the two together as it can cause anemia and hemoglobin imbalance.

The fruits that produce ethylene, including peaches, bananas, apples, and honeydew melons shouldn't be kept in the same place as avocados, grapes, lemons, onions and other fruit and vegetables intolerant to this chemical.

If you like making gelatin for dessert, the box often recommends not adding certain kinds of fruit, including pineapple, kiwi, mango, ginger root, papaya, figs or guava. People have a hard time getting the gelatin to solidify when they add these fruits.