Juicy, sweet, healthy and delicious, this tropical Fruit Salad Recipe is sure to become part of your regular summer recipe repertoire. Quick to prepare, easy to digest and packed with nutrients, fruit salads are perfect for any season.
Choice of fruits: Use fruits that are in season. Opt for organically grown fruit whenever possible to avoid pesticides. Wash your produce very well, preferably using a homemade vinegar bath.
Ripeness: Use fresh, ripe and sweet tasting fruits only. Do not use under-ripe fruits as they can wreak havoc on your gut. Try to include as many different colors of fruits as possible, as each color is associated with different, specific nutrients.
Fruit Pairings: Avoid mixing acidic or citrus fruits with sweet fruits. Melons should not be mixed with any other kinds of fruits. Avoid mixing citrus fruits with milk based items, as the dairy will curdle.
When to eat? Fruits should ideally not be eaten after a meal. Its always better to have fruit at least 30 minutes to an hour before the meal.
Make ahead? Fruits are perishable and don’t have a long shelf life once chopped. It is always better to consume them fresh. Any leftovers may be kept in the refrigerator for up to a day, or frozen to use as future smoothie packs. Please note that the banana will change color over the course of just a few hours due to oxidation.
Add-ins: Include your preferred sweetener or add your choice of plain or roasted nuts for additional flavor. You can use mint leaves for garnishing as well for digestive properties.
Frozen fruits: I don’t recommend making fruit salad with frozen fruits as they tend to have a mushier texture when they defrost and release quite a bit of liquid. I recommend using fresh, in season fruits for the best results.