Fruit Salad & Honey Orange Syrup


I felt a little unsure of whether I should post this recipe today. I mean, could we call it a recipe? Fruit salad is more of a…bowl of fruit. Kind of like giving a recipe for a lettuce salad. But then I thought, hang on. I would love a recipe for a lettuce salad. Because until I actually READ a recipe for a lettuce salad in a real cookbook, I didn’t realise that my lettuce salads had always been inherently wrong! And now that I know to wash my leaves and dry them thoroughly and only add my dressing at the table, my entire salad eating experience has transformed. 

So here is a post about fruit salad. Not exactly a recipe, more of an inspiring collection of photos to encourage you to go out, get some fruit, and make a delicious bowl of whatever things you fancy. I know it’s coming in to cold season in the Northern Hemisphere but there is still plenty of fruits to be found! Fruit salad may be best in the summer but it is still yummy all year round. Think apples, pears, orange segments, bananas, whatever looks the best at the time!

And if you really want your fruit salad to sing! Make up some honey and orange syrup for drizzling on top. The acidity from the oranges stops some of the fruits from browning. Things like pears, apples and bananas all oxidise quickly so it’s important to get some citrus on them.Image

Handy hints for fruit salad include: Wash all your fruits and completely dry them before using. Otherwise water will collect in the bottom of the bowl. Only use fresh, firm fruits. Fruit salads aren’t good hiding places for that slightly smooshed strawberry or bruised banana. Add all your whole fruits to the bowl first- berries, grapes, mandarin segments etc. Add your cut fruits as close to serving time as possible. Add your banana literally at the table, or it will dissolve and you will be left with honey orange and banana syrup. Mmmm…??!?!?! Not really. 

I like to eat my fruit salad in the morning with a big scoop of Greek yogurt and some chia seeds and sunflower seeds sprinkled on top. But especially in the warmer months, fruit salad can make a really easy and light dessert. Or brunch! People always talk about their brunch ideas and recipes they’ve developed brunch…who the hell has time to invite all their friends over for brunch? That’s a question I’ll never understand. But if you are a brunch eater, fruit salad may just be the thing for you. Keep fruit salad in the fridge before eating because it’s way better cold. And think about what fruits would taste great together! Here’s some ideas:


Think of fruits that go well together:

Salad 1: The ‘green’ salad- green grapes, apple, kiwi fruit, pineapple, honeydew, blueberries, pear, passionfruit pulp, and sprinkle in some fresh mint leaves.

Salad 2: The ‘red’ salad- strawberries, blackberries, blueberries, mulberries, watermelon, mango, red grapes, tangerine or mandarin

Salad 3: The ‘yellow’ salad- banana, mango, rockmelon, pear, peaches, nectarines, plums and green grapes

Feel free to make up your own fruit salads. Remember the more colours you mix in, the wider range of vitamins and nutrients you’re getting from your fruit. Cut the fruit as close to serving time as possible, and have a good balance of sweet, sour, crunchy, soft, sharp and mellow. 

Honey Orange Syrup:
2 oranges, juiced
2 tablespoons honey
2 tablespoons water
Combine all the ingredients and mix until the honey dissolves. Heat gently over a low flame until everything is combined and slightly thickened. Allow to cool completely before pouring over the fruit salad.

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