Highlight the natural flavours of fresh fruit by chopping up a variety for a cocktail salad and then adding your favourite fruit juice. For a buffet, let guests customize their own salad by setting out bowls of granola, yogurt and trail mix with chocolate chips for sprinkling overtop. Leftover salad is great for snacking the following day.
Fresh fruit cocktail salad
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8 cups (2 L), for 16 servings
- 1 cantaloupe
- 1 large red grapefruit
- 2 seedless oranges
- 1 small bunch seedless red or green grapes
- 1/2 cup orange juice , or your favourite juice
- 3 tbsp Grand Marnier , optional
- granulated sugar , to taste
- Slice peel from cantaloupe. Cut cantaloupe in half, scoop out and discard seeds. Chop into bite-size pieces. They should measure about 6 cups (1.5 L). Peel grapefruit and oranges. Cut in half, then place each half cut-side down on a cutting board. Slice into thin half-circles. Or, using a sharp knife, cut out individual segments from fruit. Combine in a large bowl. Add about 2 cups (500 mL) grapes.
- Pour juice and Grand Marnier, if using, overtop. Using a large spoon, gently mix together. Taste, then stir in sugar, 1 tablespoon (15 mL) at a time, until as sweet as you like. To develop flavours, let salad stand at room temperature, stirring occasionally, at least 1 hour or cover and refrigerate overnight.
Nutrition (per serving)
- 1.1 g,
- 14.6 g,
- 0.4 g,
- 1.7 g,
- 6 mg.