Fresh Fruit Salad   or Compote  

                                                           – California



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Serves 6 to 8


This is a good basic recipe for a fresh fruit salad or compote that allows the delicate flavors of the fruit to be the primary focus, not some sweet and sticky additive like baby marshmallows or cool-whip.  Since it depends on fresh fruit, the ingredients for this salad may be varied depending on what fruit is in season.


Fruits Available in Summer




ripe but firm plumbs




Use any combination of the above fruits that may be in season.  Cut the fruits into bite size pieces.  Peel the fruits only if the skins seem tough to you.  After cutting sprinkle lightly with lemon juice to prevent discoloration.


Usually Available Fresh Fruits



seedless grapes (I like to use a combination of green, red and black)

kiwi fruit





These fruits are usually available in markets year round.  You will need about six to eight total cups of fruit, cut into bite size pieces.

Orange and Mustard Dressing


Combine all fruits in a large bowl and sprinkle lightly with sugar to taste and squeeze over a bit of fresh lemon juice to prevent discoloration.  Toss very gently and refrigerate for at least an hour.  To serve, place all fruit in an attractive serving dish, (I like to use a glass one for this).  Strain the dressing and pour as much of it as you wish over the cut fruit.  Garnish with sprigs of fresh mint and slices of unpeeled orange and a few fresh strawberries.  This is a wonderful addition to any table.  If you are serving it during summer consider serving in a hollowed out watermelon shell.




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        Copyright © 2008 - Geraldine Duncann