Years ago when I first trawled the Internet for recipes, I made a few friends on a site called Recipezaar. It was a place where you exchanged recipes and ideas and best of all, you made friends with foodies around the world. Through Recipezaar, I met a lady who called herself Zuri and was the author of a book that explored her childhood memories about food. Brought up on a farm outside of Stellenbosch, South Africa, Zuri soon left the beautiful farmlands for the city and was privileged to dine at some of the best restaurants in the country.
Zuri often said she judged the standard of a restaurant by the fruit salad on the menu. According to her, fruit salad is meant to be a blend of soft fruits – not hard, chewy ones – and they should be bite-sized and lay in a simple light sugar syrup – not be drowning in fruit juice. This has stuck with me when I make my own fruit salad. This recipe is simple and pairs well with thick, luscious Greek yoghurt. It is a firm favourite with the children in my home.
• 450 grams fresh strawberries, diced
• 450 grams fresh pineapple, diced
• 350 grams fresh blueberries
• 350 grams red grapes, diced into halves
• 4 kiwis, peeled and diced
• 400 gram can mandarin oranges in juice, drained well and sliced into halves
• 2 ripe bananas, diced
Honey Lime Dressing
• ¼ cup honey (I use less as I am not fond of an overly sweet fruit salad)
• 2 teaspoons lime zest (zest of 2 medium limes)
• 1 tablespoon fresh lime juice
1. Add all fruit to a large mixing bowl
2. In a small mixing bowl, whisk together the honey, lime zest and lime juice
3. Pour over fruit just before serving and toss to evenly coat. As it sits for a few minutes, the juices will gather at the bottom, so toss again before plating
Instead of lime use the zest of oranges and a few drops of orange juice or orange blossom water for a Moroccan twist.
Recipe Source: Cooking Classy
Fatima Bheekoo-Shah is a wife, mother, food blogger, foodie and breastfeeding activist. Just for fun, she dabbles in writing articles on everything.