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Instructions: Clean and wash all the fruits with a vegetable and fruit wash, or luke warm water, to rinse off all traces of dirt and pesticides. On a cutting board, cut all fresh fruits into small bite size chunks. I use a melon baller for the melons. You can cut a lid out of the top of the watermelon and use it as a bowl for serving the fruit. For the canned fruits, open all cans and drain the juices into a bowl and reserve the juice, for now. Combine all the fruits, with the exception of the strawberries and banana, canned and fresh in a big mixing bowl, and mix gently, but well. (Right before serving add the strawberries and bananas.) Now that you have all the fruits combined, take the juice that you reserved, from the canned fruit, and pour some over the top of the fruit. You wont need all the juice, but just enough to keep the fruit moist. Remember the fruit will produce natural juice on its own, so you may have to drain some off before serving.I like to serve this with Cool Whip or other whipped topping.
This is just an example of the fruit that can be used for this recipe, you can add or delete as your tastes desire. This recipe makes a pretty large quantity of fruit salad, so if your only making it for a few people, you may want to use smaller cans and smaller quantities of fresh fruit. Most of the local grocery stores here sell cantaloupe , honeydew and watermelon, in smaller pieces so you can still have those without the excess of purchasing the whole fruit.
Any leftovers from this recipe should be promptly refrigerated and can be stored for a few days, but not longer than 2 or 3 as the strawberries and banana's tend to spoil fast.