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the recipe for preparing and seasoning fresh and colorful desserts


Lemon juice (or lime)

The fruit salad it’s a dessert fresh and colorful. Ideal to offer as at the end of the mealor how to taste delicious and regenerating summer, it is prepared with your favorite fresh fruits according to the season. Here we made it with kiwi, grapes, strawberries and melon: all peeled and cut into regular pieces, and seasoned with sugar and lemon juice, but you can change the ingredients according to your personal tastes if you want.

Once ready, you can serve the fruit salad in individual cups and flavor it with a leaf of mint, as in our version, or, for an even more spectacular and effective rendering, you can propose it inside half a melon or a hollowed watermelon. If you wish, you can sprinkle it with a little icing sugar or chopped pistachiosor you can top it with a dollop of whipped cream or a scoop of ice cream.

Of uncertain origins, it would seem that the fruit salad takes its name from the Balkan peninsula, a veritable melting pot of different uses, customs and cultures. According to others, this delicious preparation owes its birth to French cuisine where the Macedonia it has always been made with a mixture of small pieces of fruit, lemon juice, sugar and, at the chef’s discretion, a drop of liqueur. A little curiosity: in Italy the first reference to fruit salad dates back to 1891 and can be found inside The science of cooking and the art of eating well of Pellegrino Artusi.

Find out how to prepare a fruit salad by following the step-by-step procedure and tips.

How to prepare a fruit salad

Peel the kiwi and cut it into triangular wedges 1.

Wash the peach, dry it and cut it into cubes 2.

Rinse the strawberries, dab them with paper towel, remove the peduncle and cut them in half 3.

Cut the melon into slices, remove the skin, remove the seeds and cut into cubes 4.

Wash the grapes, remove the berries and cut them in half; then gently remove the seeds with the tip of a knife 5.

Collect fruit in a bowl 6.

Add the sugar seven.

Moisten with lemon juice 8.

Gently mix the fruit with a spoon 9.

Divide the fruit salad into individual bowls, garnish with a few mint leaves tenbring to the table and serve.


For this recipe, you can use any fruit you like, including exotic fruits such as pineapple, mango, gooseberry, coconut and papaya, readily available all year round.

If you opt for strawberries, you can dress the fruit salad with a pinch of balsamic vinegar: for an exquisite and always winning combination. Instead of lemon, you can use orange or lime juice or, for a burst of flavor, you can sprinkle the whole thing with a drop of maraschino, limoncello or another alcohol to taste.

If you like, you can sprinkle the fruit with slivered almonds, toasted hazelnuts, walnut kernels or crumbled cashews, or you can eat it for breakfast with a cup of greek yogurt.

Secrets to keep it from turning black

For an even better and more flavorful fruit salad, we suggest dressing the fruit with a few hours of advance and let it flavor in the refrigerator. In this case, to prevent it from oxidizing and blackening, it will suffice to implement small precautions.

Season the fruit with the juice lemonas in our recipe, or with that of 1 orange: thanks to the citric acid contained in citrus fruits, the fruit salad will keep best without deteriorating, and will remain bright and vibrant even after hours.

Merge the pineapple juice: in addition to having antioxidant properties, it will give a tropical taste to the preparation. To obtain it, you can extract it with the special tool or blend the pineapple with a blender and strain everything with a fine-mesh strainer.

If, on the other hand, you do not want to add liquid and you want to serve the fruit salad immediately, while waiting to bring it to the table, you can keep it in the refrigerator with clear film in contact to prevent the passage of air: but this is the least effective and least durable solution.

Which fruits to choose for a summer and winter fruit salad?

The preferred fruit is always the seasonal one, possibly organic, not chemically treated and with edible skin. In summer ample room for peaches and apricots, soft and sweet, but also for melon, watermelon, cherries, plums, berries and figs. In Winter combine cubes of apple, pear, banana, tangerine, orange, pomegranate or cubes of pineapple and other exotic fruits.


The fruit salad can be stored in the refrigerator, in an airtight container, for One day maximum.

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