How to Make a Good Fruit Salad

Simple to make, fruit salad is loved by all. But what are the varieties of fruit to choose? How big should the pieces be? What flavours should be added? See our tips for making this summer dessert a success—and perfect for showcasing locally grown seasonal fruit.

Varieties and Qualities to Look For

The fruits assembled in a salad must be varied and those favoured have characteristics such as:

1. Firm Flesh

Apples, pears and grapes are among the fruits with a dense and crunchy texture when ripe. They have the great advantage of not becoming soft and mushy once cut.

2. Juicy Flesh

Peaches, pineapples and mangoes are varieties whose flesh is full of sweet juices. These fruits release a lot of liquid when you cut and bite into them.

3. A Touch of Tartness

Tart fruits, such as kiwi and passion fruit, are great for balancing out the sweetness of a fruit salad.

Citrus fruits such as oranges and clementines, appreciated for their juicy and sweet flesh, fit in perfectly. Grapefruit, with its slight bitterness, is another popular choice.

As for lemons and limes, they are mainly used for their juice: a few drops are enough to add a zing that awakens the flavours. It is put on apples, bananas and fruits that oxidize quickly and tend to brown once cut.

Other Fruity Allies

1. In Season and Local

   Small fruits (strawberries, blackberries, raspberries, blueberries, cherries)
   Watermelon, honeydew melon and cantaloupe
   Rhubarb (add it sparingly after blanching or poaching)

2. In Winter or out of Season

   Citrus fruits (blood oranges, clementines, grapefruit, etc.)
   Fruits with a long shelf life (apples, pears, pomegranates, etc.)
   Exotic fruits (bananas, star fruit, dragon fruit, papayas, etc.)

Fruit Preparation and Pruning

Once washed and peeled, the fruits are cut into pieces whose size varies according to their nature and the desired taste experience. They should be large enough to allow you to appreciate their texture while blending in harmoniously with each bite.

Stone fruits such as mangoes, peaches and nectarines can be cut into large cubes (1.5 to 2 cm) whereas apples and pears, whose firm flesh makes it easier to cut into smaller pieces that retain their crunchy texture, can be cut into small cubes (1 cm).

Fruit slices (kiwi, pineapple) are cut into cubes or cubes; bananas into slices of 0.5 to 1 cm. Blueberries, raspberries and other berries are left whole.

For citrus fruits, we prefer the supremes, in order to avoid consuming the bitter membrane and better enjoy their juice. 

Flavourings and Syrups

Sweeten the salad only if necessary, i.e., if the fruit is less ripe or less sweet than hoped. A drizzle of maple syrup or a spoonful of honey works wonders; they coat the pieces of fruit with a sweet flavour and add a fragrant note to the fruity mixture.

Fresh mint, the zest of a citrus fruit, a touch of vanilla, a warm spice such as cinnamon or ginger: these aromatics enhance the taste of the fruit without masking it. A dash of spirits (rum) or fruity liqueur (Grand Marnier, Limoncello, sweet wine) can be added to intensify the flavours.

Freshness Tip

To keep it fresh and to allow the fruit juices to mix, it is recommended to let the salad rest in the refrigerator for 30 minutes to an hour before serving. Wait until the last minute to add the more fragile fruits, which oxidize (bananas), crush easily (raspberries) or give up their juice too quickly (very ripe fruit).