Fruit salads are an ideal use of summer's in-season bounty. Quick and easy to put together and usually requiring no cooking, they are well suited for breakfasts, desserts and meals in between, with plenty of health benefits to boot. If the standard mix of melon, berries and citrus doesn't thrill you, here are 10 fruit salads with a twist.
See also: Recipes for main-dish salads.
Some of these recipes pair fruit with unlikely savory ingredients such as black olives, onions, shrimp or black beans. Herbs such as mint, cilantro and parsley and spices such as coriander and chile take on key roles in reimagining the flavor profile of a fruit salad. Playing on classic pairings such as apple and cheese, or citrus and seafood, these dishes draw inspiration from Italian, Central Asian, Mexican, Thai and Caribbean cuisines.
Shrimp and Orange Salad II by James Beard
Shrimp, oranges and red Italian onion come together for a salad whose bright flavors are reminiscent of seviche.
Black Bean Mango Salad With Adobo Dressing by Dave DeWitt and Nancy Gerlach
Iron- and fiber-rich mango matches well with spicy Latin flavors, and black beans make this dish a fantastic accompaniment to barbecued meat or Caribbean meals, as well as upping its protein content.
Watermelon, Feta and Black Olive Salad by Nigella Lawson
Watermelon's thirst-quenching crunch and creamy, crumbly feta cheese are a surprising but fantastic combination. Black olives and red onion add an extra savory kick. Watermelon is a source of vitamin C and contains antioxidants.
Shaved Fennel, Green Apple and Pecorino Romano Salad by Alfred Portale
Fresh green apple slices with sharp cheese is a no-brainer. This simple but elegant Italian salad plays on that pairing with Granny Smith apples and pecorino Romano, adding raw fennel, parsley and olive oil.
Onion and Pomegranate Salad by Jeffrey Alford and Naomi Duguid
Salting and rinsing onions reduces their sharpness while making them more tender, as in this Central Asian salad. Pomegranates are a source of antioxidants and onions boast plenty of polyphenols and potential cardiovascular benefits.
Spicy Jicama Salad With Tangerines and Fresh Coriander by Rick Bayless
Jicama is a slightly sweet root vegetable, full of vitamins and minerals, that adds a refreshing crunch to a fruit salad including cantaloupe and tangerines. Coriander, bitter orange juice and dried chile play on the intersection of hot and sweet.
Pink Grapefruit Salad With Toasted Coconut and Fresh Mint by Nancie McDermott
This tangy Thai appetizer incorporates the salty crunch of peanuts or dried shrimp with tart, juicy grapefruit and golden coconut. Grapefruit, as a citrus fruit, contains significant vitamin C.
Carrot and Raisin Salad by Julie Sullivan
This classic honeyed slaw is kid-friendly and perfect for picnics, a vegetable side dish with the creamy sweetness of a pudding dessert.
Wheat Berry Salad With Pineapple and Cranberries by Sheila Lukins
Chewy wheat berries fill out this fruity salad full of dried cranberries and ripe pineapple, while cucumber, parsley and radicchio add colorful vegetation. Wheat berries are whole grains, making them a great source of dietary fiber and vitamins.
Pear and Grape Salad by Victoria Blashford-Snell and Brigitte Hafner
Lemongrass and mint lend an herby depth to this inventive combination of sweet pears, heart-healthy grapes and cucumber.
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