No fuss, no muss fruit salad, showy and convenient both. Works for a small gathering or a large crowd. Why didn't I think of this sooner? Just in time for Easter!
Some weeks, the fridge is more fruit stand than cold storage. Who can resist the rainbow colors of berries and melons and stone fruits? Once upon a time, I’d get out the melon baller and slice and dice for an hour to fill a huge tub with fruit salad for the week. No more.
This is my quickest fruit salad, it’s all in the presentation.
A flat almost platter-like bowl not only displays the fruit but also makes it easier for people to pick out their favorites. Some times I put the bowl on a pedestal – it’s just a small inexpensive cake stand but wow, for little effort, what a dramatic look.
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Time to table: 5 minutes
- Cantaloupe, cut into bite-size pieces
- Green grapes
- Strawberries
- Blueberries
Arrange the cantaloupe on one side of a low-profile glass bowl, green grapes on the other, strawberries along the seam. Sprinkle with blueberries. Check your watch, five minutes!
If you like, chill until ready to serve but let the fruit flavors blossom at room temperature for 30 minutes before serving.
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More Seasonal Fruit Combinations
- Honeydew and pineapple topped with black grapes
- Mangoes and plums topped with chunks of kiwi
- Apricots and green grapes topped with cherries
- Cantaloupe and red grapes topped with blackberries
- For winter, apples dipped in lemon water and tangerine pieces topped with pomegranate seeds
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