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Fresh Fruit Salad

Source of Recipe

From "Gale Gand's Brunch!" by Christie Matheson and Gale Gand


Recipe Introduction

"Pineapple juice is high in acid, which helps to keep the fruit from oxidizing and turning brown. A hint of mint and lemon adds vibrant flavor to this salad. I like to use a roll cut, usually reserved for carrots, when I cut strawberries and bananas."

List of Ingredients

â—¦ 1 cup seedless green grapes, halved
â—¦ ½ cantaloupe, seeded, peeled, and cubed
â—¦ 1 pint strawberries, hulled and roll cut
â—¦ ½ pint blueberries
â—¦ 2 bananas, roll cut
â—¦ 2 ripe pears, unpeeled, cored, and cut into chunks
â—¦ 1 cup pineapple juice
â—¦ 2 fresh mint leaves, thinly sliced
â—¦ ½ teaspoon grated lemon zest


Recipe

In a large bowl, toss the grapes, cantaloupe, strawberries, blueberries, bananas, and pears with the pineapple juice. Fold in the mint and lemon zest. Cover, and chill for at least 30 minutes and up to 8 hours.

Serve 4 to 6






• The Roll Cut:

A roll cut, sometimes called a Japanese roll cut, is a technique often used to cut cucumbers or carrots. It's also great for cutting strawberries into bite-sized pieces that won't stick together in a bowl the way slices do. Cut the first slice with your knife at a slight angle (tip at 11 o'clock and handle at 5 o'clock). Keeping the knife at that same angle, roll the strawberry (or whatever you're cutting) a quarter-turn and slice down again. Continue until the fruit or vegetable is entirely sliced into angular-looking chunks.