fruit salad

Fig salad with walnuts, lettuce, cheese and garlic bread

Fruit salad (also fruit salad ) is a dish made from fresh fruits or compote fruits . A distinction must be savory spicy fruit salads (z. B. avocado salad , Fig salad, Waldorf salad ) and as a dessert prepared.

The fruits can be macerated with powdered sugar, lemon and fine brandies . Chopped nuts or dried fruits can also be added. On special occasions, fruit salad is served on crushed crystal ice or filled into hollowed-out fruit (oranges, pineapples) and completed with ice cream or whipped cream .

It is traditionally made from fresh fruit cut into small pieces . Typical is the use of apples , pears , oranges , honeydew melon , grapes and bananas . Depending on the recipe, these are supplemented with other types of fruit that match the taste or color.

In preparation, the fruits are cleaned, if necessary peeled and pitted. The cut pieces are then marinated, a distinction is made between:

the addition of granulated sugar , which causes the fruit to become juicy and form a stock
the addition of sugar syrup , which combines with the juice that comes out
adding fruit juices (e.g. apple or orange)

Strongly colored fruits such as berries and dark grapes are only added after marinating, shortly before consumption. The addition of lemon or lime juice limits the oxidation of the fruit and increases the shelf life.

Depending on the recipe, the salad is sweetened with honey or syrup , flavored with spirits or supplemented by adding nuts, almonds or raisins.

Variants of the fruit salad are the fruit cocktail and fruit salad in cans, in which the salad is preserved. In addition to being used as an independent dish, prepared fruit salad is also often used to supplement mueslis , ice cream and dairy products such as yogurt and quark .

Web links

Commons : Fruit Salad - Collection of images, videos and audio files

Wiktionary: fruit salad - explanations of meanings, word origins, synonyms, translations

Individual evidence

↑ ^a ^b Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 263, 323, 324 .
↑ Wayne Gisslen, Mary Ellen Griffin: Professional Cooking for Canadian chefs . Ed .: Le Cordon Bleu . John Wiley & Sons, 2006, ISBN 978-0-471-66377-5 , pp. 706 ( google.de [accessed on November 21, 2019]).

[:0-1] Herrmann, F. Jürgen: Textbook for cooks . Handwerk und Technik, Hamburg 1999, ISBN 3-582-40055-7 , p. 263, 323, 324 .

[2] Wayne Gisslen, Mary Ellen Griffin: Professional Cooking for Canadian chefs . Ed .: Le Cordon Bleu . John Wiley & Sons, 2006, ISBN 978-0-471-66377-5 , pp. 706 ( google.de [accessed on November 21, 2019]).