I’ve never been a huge fan of fruit salad. The thought of fruit salad usually conjures memories of plastic “peel top” cups, filled with limp, nutritionally deficient stone fruit and bits of anemic cherry. Often times the fresh stuff isn’t much better. The majority of fresh fruit salads I’ve encountered are a hodgepodge of unharmoniously thrown together fruit, without much consideration for taste or texture.
If I encounter a fruit salad with banana in it, I deeeeeefinitely pass. Banana can cover an otherwise perfectly fine combination of fruit with a slimy, sickeningly sweet, mucilage. It turns my stomach just thinking about it!
Conversely, I’m a huge fan of fruit combinations that are simple, where the characteristics of each fruit are discernible but accentuated by their partnership. Of course, it’s got to be beautiful. We all know the saying by now, “you eat with your eye’s first”. Lastly, a simplified prepping process is always appreciated.
This Blueberry-Melon Salad checks all of my boxes and is definitely one of my “go to” recipes. It’s especially amazing during the mid-late summer months when most of the ingredients are at peak season at the farmer’s market. The ingredients are so simple that they can be found throughout the year in many grocery stores and it still tastes pretty darn good.
I’ve been making and serving this salad for years, it’s been enjoyed by family, friends and clients alike. This salad is absolutely refreshing and delightful, it’s full of bright, vibrant color and it’s flavors are clean and fresh.
If you’re in the market for a dish that has the ability to brighten up a meal, I suggest you give this fruit salad a whirl.