Fruit Salad

Prep time: 20 minutes

Cook time: 0 minutes

Servings: 18

Ingredients:

• 1 large orange (juiced)

• 1 lemon (juiced)

• 1 bag of red grapes

• 1 pineapple

• 4 mangoes

• 2 packs of blueberries

• 2 packs of strawberries

• 5 kiwi

• other fruit as desired

Instructions:

• Prepare the orange juice "dressing". Add the fresh orange just and lemon juice to a small bowl. Mix to combine and set aside.

• Prepare the fruit. Prepare and chop fruit - take care not to chop fruit into pieces that are too large, or too small. Of they are too small, they will turn mushy faster, and will not taste as fresh should you end up with leftovers.

• Mix. To a large mixing bowl add the more "sturdy" fruit first (grapes, pineapple, mango, blueberries, and strawberries). Drizzle with half the orange juice mixture and gently toss to combine. Next, add the remaining fruit. Drizzle with the remaining orange juice mixture and gently toss to combine.

• Serve. Serve immediately, or cover with plastic wrap or a tight-fitting lid and store in the refrigerator until ready to enjoy.

Food Safety

• If you are cooking for other people, ask if they have allergies to any of the fruits. If so, swap out fruits for other options.

• Ensure fruit is washed thoroughly before preparation by scrubbing under running cold water.

• Do not let your salad sit in room temperature for more than 2 hours.

• Place leftover fruit salad in airtight container & place in top shelf of the fridge. Eat leftovers within 2 days.

Tips

• What to do with leftover fruit salad? Mix with some yogurt & granola, blend into a smoothie, add to overnight oats. Eat within 2-3 days of preparation

• Don’t use delicate fruits like raspberries or fruits that don’t store well like bananas.

• Try to use seasonal fruit like strawberries in June!

• Mix in sturdier fruit first and add more delicate fruit towards the end.

Photo by Jane Doan on Pexels.com