Fruit salad and I haven't always gotten along because fruit is unpredictable. Everyone expects to see it offered in some form at a party, but fruit is seasonal, fragile, and has a short shelf life. As a caterer, I needed a technique to keep fruit salads from looking sad to looking sensational.
The following are the secrets to successful fruit salads. Being aware of problems and solutions will help you create a delicious and beautiful fruit salad for your event.
Problem 1- Don’t choose overripe fruit. When fruit is starting to go, it goes very fast. Solution-Avoid berries that are getting soft and carefully inspect melons for musty rinds and squishy spots.
Problem 2- Fruit salads break down when stirred. Solution-To avoid a tired, muddy looking fruit salad, never stir it together. Instead, alternate the different fruits in your container layering as you go.
Problem 3- All fruits won’t be the sweetness you expect. Solution-To overcome tart or under-flavored fruit, use a drizzle of fruit syrup or thick light colored juice to balance and marry flavors. If you use the syrup it should be just before serving it will also add a shine to the salad.
Problem 4- Don’t put fruits together too early, they get watery, soggy and stain each other. Solution-If you want to cut fruit ahead to save time, keep them in separate containers until just before the party. Fruit stored at too low of a temperature will break down and turn translucent so keep it closer to 40 degrees and avoid freezing.
Problem 5- Berries fall to the bottom or get crushed by the other fruits. Solution-When you are assembling the fruit salad, save more than 50% of berries to add to the top. It will give your salad more visual appeal and the berries on top will move down into salad when served. Note: I do this with kiwi as well.
Fresh Fruit Salad with Mango Syrup
Paradise Chopped Fruit Salad
This is such a basic recipe, it’s almost strange to include it. I did just for the fact that the quantities may help you cut the right amount of fruit.
Serves 60
1 small honeydew Optional Fruits
2 small cantaloupe black berries
½ seedless watermelon blue berries
1 pineapple raspberries
2 pounds grapes kiwi
3 pints strawberries papaya
1 cup coconut shredded mango
Wash fruit before using. Slice away rinds, scoop out seeds from melons and slice into one inch squares.
Cut off top of pineapple, remove rind, cut into quarters lengthwise and then cut away tough core. Cut remainder of pineapple into 1 inch pieces.
Half or quarter strawberries, depending on their size.
Remove rinds from any additional seasonal fruits and cut into 1 inch pieces.
As you arrange fruit, alternate fruits so that the fruits do not break up from mixing. Drizzle with mango syrup and top with shredded coconut garnish.
MANGO SYRUP
32 ounces mango nectar
½ cup sugar
In a sauce pan bring the mango nectar to a boil.
Stir in the sugar until dissolved.
Continue to boil 35 to 40 minutes until reduced by half.
Cool completely and drizzle onto prepared fruit salad.
CATERING NOTE
To pack fruit for travel, use separate gallon containers with each fruit. Assemble salad at site. A gallon of fruit makes about 15 servings.