Fruit salad

Fruit salad (also fruit salad) is a dish made from fresh fruits or compotes. A distinction is made between savoury fruit salads (e.g. avocado salad, fig salad, Waldorf salad) and those prepared as a dessert.

The fruits can be macerated with powdered sugar, lemon and noble brandies. Furthermore, chopped nuts or dried fruits can be added. On special occasions, fruit salad is served on crushed crystal ice or filled into hollowed fruits (oranges, pineapples) and completed with ice cream or whipped cream.

It is traditionally prepared from fresh fruit cut into small pieces. Typical is the use of apples, pears, oranges, honeydew melon, grapes and bananas. Depending on the recipe, these are supplemented with other types of fruit that suit the taste or colour.

To prepare, the fruit is cleaned, peeled if necessary and seeded. The cut pieces are then marinated, distinguishing:

• the addition of granulated sugar, which causes the fruit to begin to juice and form a stock
• the addition of lauter sugar, which combines with the escaping juice
• the addition of fruit juices (e.g. apple or orange)

Strongly coloured fruits such as berries and dark grapes should only be added after marinating, shortly before eating. The addition of lemon or lime juice limits the oxidation of the fruit and increases the shelf life.

Depending on the recipe, the salad is sweetened with honey or syrup, flavoured with spirits or complemented by the addition of nuts, almonds or raisins.

Variations of fruit salad include fruit cocktail and canned fruit salad, in which the salad is preserved. In addition to being used as a stand-alone dish, prepared fruit salad is often used to complement cereals, ice cream and dairy products such as yogurt and cottage cheese.