This is a delicious, refreshing, and versatile fruit salad that works for a light breakfast or lunch, an alfresco dinner side dish, and even as a dessert! It can be served with or without a dressing, spilled over a scoop of ice cream, or used as a topping for sponge or pound cake. The variations and uses are practically endless, and its cool, crisp texture and blend of flavours make it a wonderfully fresh, juicy choice for those hot summer days.
Fresh Summer Fruit Salad
1 fresh ripe pineapple, cut into bite-sized chunks
2 slightly green bananas, sliced
⅓ lemon juice
2 ripe but firm kiwis, peeled and cut into bite-sized chunks
¾ cup fresh berries (if strawberries, cut into bite-sized pieces)
1 small container lemon yoghurt
Sprig of mint for garnish
Toss bananas in lemon juice, coating all sides well.
Refrigerate berries in a separate container from salad.
Drain all fruits. Combine pineapple, bananas, and kiwi in bowl and toss with yoghurt. Refrigerate for at least ½ hour. Immediately before serving, add berries and toss once again. Garnish and serve.
Use a different flavour of yoghurt for dressing
Sprinkle with sliced almonds
Sprinkle with muesli
Omit yoghurt and serve as below:
--with a scoop of vanilla ice cream
--with a scoop of lemon sorbet
--over a slice of baked cheesecake
--over a slice of poundcake
--over a slice of sponge or angelfood cake
--over a bowl of muesli or bran flakes
--over a bowl of oatmeal
--in a dessert bowl, topped with whipped cream
Photo by Kristie’s NaturePortraits, Flickr