10 Best Fruit Salad Recipes

Posted by Health Boutique on

Tapioca Fruit Salad

Ingredients

  • 3 cups of milk (regular or nut milk)
  • 1/3 cup tapioca
  • The yolks of 2 large eggs – beaten
  • Pinch of salt
  • 1 vanilla bean - scraped
  • 1/3 cup honey
  • 4 cups of fruit (you can use as few or as many types of fruits as wish. Some examples are mango, passion fruit, berries, melons, grapes, banana, coconut, etc.)
  • Handful of fresh coconut shavings

Method

  1. Soak the tapioca in 1 of the cups of milk for 1 hour, then whisk in the rest of the milk, honey, vanilla, egg and salt.
  2. Over medium heat bring the mixture to a boil, stirring constantly with a wooden spoon, for 15 minutes then reduce heat and simmer for 20 minuets, approximately, continuously stirring.
  3. When fully cooked placed in a large bowl and stir in fruit.
  4. You can serve warm straight away or set in the fridge for a few hours to serve chilled.
  5. Top with coconut.

 

Mojito Fruit Salad

Ingredients

  • ½ cup finely chopped mint
  • ¼ cup lime juice
  • 3 tablespoons Rapadur natural sugar
  • 1 cup of diced honey dew melon
  • 1 cup of diced apple
  • 1 cup of halved green grapes
  • 1 cup of diced pear
  • 1 cup of diced kiwi fruit

Method

  1. Toss half of the mint, melon, apple, grapes, pear and kiwifruit in a large bowl.
  2. Muddle the remaining mint in a mortar and pestle, then mix the lime juice and rapadur together in a jug and combine all of these to make the dressing.
  3. Pour over the salad, toss and serve, or you can let this sit in the fridge to chill for one hour.

Berry Quinoa Salad with Honey Lemon Dressing

Ingredients

  • 1 cup of quinoa
  • 1 cup of strawberries – quartered
  • 1 cup of blueberries
  • 1 cup of black berries
  • 1 cup of raspberries
  • ¼ cup honey
  • The juice of 1 lemon
  • ½ cup finely chopped mint

Method

  1. Cook quinoa per packet instructions and then allow to cool completely.
  2. Toss the quinoa, berries and mint together in a big bowl.
  3. Whisk the lemon juice and honey together and pour over the salad.

Strawberry Salad

Ingredients

  • 2 – 3 punnets of strawberries, hulled and sliced lengthways
  • 3 tablespoons of Balsamic Vinegar
  • ½ bunch of Basil, finely sliced
  • 200grams Feta Cheese
  • 100grams Slivered Almonds

Method

  1. In a large bowl toss the strawberries with the balsamic vinegar.
  2. Add the basil, almonds and feta, toss again and serve.

Citrus Salad

Ingredients

  • 1 white grapefruit – peeled and segmented
  • 1 pink grapefruit – peeled and segmented
  • 1 ruby red grapefruit – peeled and segmented
  • 2 oranges – peeled and segmented
  • 2 fennel bulbs – cored and finely sliced into match sticks
  • 1 small bunch of watercress – thoroughly washed
  • 2 tablespoons of honey
  • 2 tablespoons of lemon juice
  • 4 tablespoons of olive oil
  • Salt flakes

Method

  1. Whisk together the lemon and honey then slowly pour in the olive oil whilst mixing then season with salt.
  2. On a serving platter pour over 1/3 of the dressing then arrange fennel over the top.
  3. Pour over half of the remaining dressing and arrange the fruit over the platter.
  4. Decorate with the watercress, pour over the rest of the dressing and serve.

Orange Salad

Ingredients

  • 2 oranges – peeled and very finely sliced
  • 2 carrots – peeled and very finely sliced
  • 1 thumb of ginger – finely grated
  • 2 tablespoons of honey
  • The juice of 1 orange
  • 1 teaspoon of dill

Method

  1. Place the carrot ginger and orange juice in a bowl and cover to marinate.
  2. In a shallow serving bowl arrange the orange and carrot mixture, pour over the honey and sprinkle over dill.

Grilled Fruit Salad

Ingredients

  • 2 peaches – halved and pitted
  • 2 plums – halved and pitted
  • ½ pineapple – cored and sliced
  • 2 pears – halved and cored
  • 1 handful of cherries – halved and pitted
  • 2 apricots – halved and pitted
  • 3 figs – halved
  • 1 pink grapefruit – quartered
  • Pepper
  • Small bunch of basil – finely chopped
  • Honey
  • 50grams of Ricotta

Method

  1. Sprinkle the fruit with a little pepper then place the fruit face down on a hot grill for about 3 minutes or until they have the blackened grill marks, (less time for the smaller fruits such as cherries).
  2. Cut the fruit into bite sized chunks(excepts for the grapefruit) and place in a serving bowl.
  3. Sprinkle over basil and ricotta and squeeze the juice of the grapefruit over the salad.
  4. Finish with topping the lot in honey, mix well and serve.

Spiced Melon Salad

Ingredients

  • 1 cup of chopped honey dew melon
  • 1 cup of chopped cantaloupe
  • 1 cup of chopped watermelon
  • 1 cup of chopped pineapple
  • 1 pomegranate – deseeded
  • 1 avocado – pitted and chopped
  • 1 lime
  • ½ cup of finely chopped coriander
  • Sea salt flakes
  • Fresh cracked pepper
  • Chilli flakes

Method

  1. In a bowl, toss the melons, pineapple, avocado, coriander and pomegranate together.
  2. Squeeze over the juice of the lime and sprinkle with salt, pepper and chilli to your liking.
  3. Toss the salad so it is thoroughly coated with the spices and serve.

Fig and Nut Salad

Ingredients

  • 5 figs – sliced
  • 1 cup of walnuts – crushed up a bit
  • 50grams of Parmesan slices or sheep’s milk cheese
  • 1 – 2 tablespoons of honey
  • 200grams rocket
  • Salt flakes
  • Pepper

Method

  1. Toss the rocket, figs, walnuts and cheese together.
  2. Sprinkle over a little salt and pepper, top with honey and serve.

Asian Fruit Salad

Ingredients

  • 1 large handful of either Rambutans, Lychees or Longans – peeled, halved and deseeded
  • 1 – 2 Mangosteens – peeled and segmented
  • 1 – 2 Star Fruit – sliced
  • 1 Dragon Fruit – peeled and sliced
  • 1 Custard Apple – deseeded and flesh scooped out
  • 1 Guava – peeled and sliced
  • ½ Pawpaw - peeled, deseeded and sliced
  • ¼ cup honey
  • ¼ cup water
  • 3 thumbs of ginger – peeled
  • ½ vanilla bean – scraped
  • 1 cinnamon stick
  • 1 star anise

Method

  1. Toss all of the fruit into a bowl.
  2. In a saucepan, combine the honey, water, vanilla, ginger, cinnamon and star anise and bring to a simmer stirring for a few minutes.
  3. Remove the ginger, cinnamon and star anise and pour over the fruit.
  4. Allow to sit for one hour, tossing occasionally and serve.

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