She Strengthens

Elevate Your Brunch Game with a Refreshing Fruit Salad

When it comes to preparing a fruit salad, it’s easy to get stuck in a rut. But with a few simple ingredients and some creative flair, you can transform a mundane mix of fruit into a show-stopping centerpiece for your next special occasion.

The Secret to Success: A Flavorful Dressing

The key to taking your fruit salad to the next level lies in the dressing. By combining the sweetness of passion fruit juice with the tanginess of lime zest and the spiciness of fresh ginger, you’ll create a sauce that adds depth and complexity to your fruit. And with the addition of a hint of brown sugar, you’ll balance out the flavors perfectly.

Choosing the Right Fruits

For this recipe, we’ve selected a mix of winter fruits that will add natural sweetness and freshness to your salad. Pineapple provides a juicy and refreshing base, while Cara Cara oranges and kiwis add a burst of citrus flavor and vibrant color.

Preparing the Fruit Salad

To ensure your fruit is at its best, try chilling it in the refrigerator for at least 30 minutes before assembling the salad. This will help bring out the natural flavors and textures of each fruit.

Ingredients:

• 1/3 cup passion fruit juice
• 2 tablespoons packed light brown sugar
• 2 teaspoons lime zest (from about 2 medium limes)
• 1 teaspoon peeled and finely grated fresh ginger (from about a 2-inch piece)
• 2 pounds navel, Cara Cara, or blood oranges (about 4 or 5 medium oranges)
• 2 pounds kiwis (about 10 medium kiwis), peeled and cut into large dice
• 3 pounds pineapple (from about 1 medium pineapple), skin removed, cored, and cut into large dice

Instructions:

1. Whisk Together the Dressing: Combine the passion fruit juice, brown sugar, lime zest, and ginger in a large bowl until the sugar has dissolved. Set aside.
2. Segment the Oranges: Slice 1/4 inch off the top and bottom of 1 orange and set it flat on a work surface. Using a paring knife, follow the curve of the orange and slice off any remaining peel and white pith. Slice between the membranes to release the segments or supremes. Drop the segments into the bowl with the dressing and discard the membrane and peels. Repeat with the remaining oranges.
3. Add the Kiwis and Pineapple: Add the kiwis and pineapple to the bowl and gently mix until the fruit is evenly coated.
4. Serve and Enjoy: Serve immediately or chill in the refrigerator for up to 2 hours before serving.

Tips and Variations

• Try pairing this fruit salad with our easy French toast recipe for a delicious breakfast or brunch combination.
• Experiment with different types of citrus fruits, such as blood oranges or Meyer lemons, to add unique flavors to your salad.
• For a lighter dressing, reduce the amount of brown sugar or substitute with honey or maple syrup.