If the last time you had fruit salad was at your grandma’s house, you’re not alone. The old school dish is of a bygone era—a time when ambrosia and Jell-O molds were all the rage and Nixon was president. Back then, fruit salads were nothing more than sad, soggy, and best served at bingo games.
A fruit salad is the perfect go-to recipe when you need a beautiful and easy dish for your entertaining table. Loaded with taste and nutrition, brimming with gorgeous jewel-like colors, and quick and easy to assemble, fruit salads are traditional favorites at backyard barbecues, Sunday brunches, and ladies’ luncheons. Make a weeknight meal special and drizzle a simple syrup over a bowl of mixed fruit for a light dessert. Or bump up the flavor in a green salad by tossing in seasonal berries and diced melon.
Recently, food bloggers are taking this #TBT favorite further into the future with fun, healthy add-ins like quinoa, basil, and, in some cases, cheese such as mozzarella and feta. Admit it, your interest is piqued.
Half a pineapple, one grapefruit, three oranges, two mango, two kiwi, pomegranate, 250 grams of strawberries, one apple, two bananas, a pear, 100 grams red or blackcurrant, alcohol, 50g sugar with vanilla flavor, cream.
Method of preparation
First, we have to wash all fruits , clean the crust (if necessary), cut into cubes, mix all in a bowl. Spread the sugar with vanilla flavor, sprinkle the fruit with alcohol (whiskey, cognac, rum), then stir until all the ingredients will be mixed very well. Fruit salad is served alongside cream and decorated with peppermint or walnuts. Salad is covered and refrigerated for several hours before serving.
We wish you good luck, and we hope you will enjoy this fresh salad!