Five-Minute Fruit Salad

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!

Five-Minute Fruit Salad

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.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

FIVE-MINUTE FRUIT SALAD

Hands-on time: 5 minutes
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.

    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

This Week, Years Past 2002 - 2012

Hot Cross Buns (<< bake this family favorite on Good Friday!) Armenian Easter Bread (Choereg) Twice-Smoked Ham Ham 101: What to Know Before Buying a Ham Nana's Raisin Sauce for Ham Real-Food Brisket Easy Creamy Scrambled Eggs for a Crowd

This Week, Elsewhere

Crustless Artichoke Quiche from Tea Room in the Valley in Valley Park
My Weekly Column in the St. Louis Post-Dispatch

Pioneer Woman's Green Bean Casserole
A Veggie Venture


More Fruit Salad Recipes

(hover for a description, click a photo for a recipe)
Mexican Fruit Salad Grape Salad with Almonds & Cilantro Savory Orange Slices

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(helping home cooks save money on groceries)





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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna