Need suggestions for fruit salad for 20 possibly including pomegranite
This may seem like a no brainer but I have been given this assignment to bring to a seder Monday night and I am challenged as to amounts and combinations and how to possibly include pomegranite. I would appreciate suggestions. Thanks in advance.
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I don't mean to be a stick-in-the-mud, but often times those of us w/ food intolerances and/or allergies look to fruit salad as the safe, healthy, convenient, and "unadulterated" option. That said, I'd be wary about adding nuts, herbs, and other extremely fancy touches (unless you know your audience well enough), and stick to really incorporating a variety of great fruits in season. My favorite combos include apples, pears, plum, honeydew, pineapple, grapes, blueberries and blackberries... I add a little lime juice and sweetener of some sort to keep them from turning colors if I'm making ahead of time.
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re: Emme
Other than the need to leave out nuts ( i love toasted walnuts), I agree with Emme (thought dietary restrictions of guests always reign supreme). The secret to a good fruit salad is finding good fruit, chopping it up in bite size pieces and throwing it together with a bit of citrus honey dressing ( i use lemon or lime juice, sour orange would also be good). I like apple, pear, cantaloupe, fresh pineapple, bananas, kiwis, blueberries and strawberries. Sometimes i throw toasted (or not) flaked coconut on in addition to the toasted walnuts. Though make sure you aren't cooking for nut allergies. Think about the color palette with what is fresh. Most fruits go well together, though some go better than others.
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There are several pomegrante juice drinks available. Perhaps use that to macerate the salad. I'm thinking it might dye lighter colored fruits, but if you did an all red and blue mix it might work -- assuming you're okay with that visually. Strawberries, red raspberries, blueberries, blackberries, black raspberries, watermellon, blood orange segments, cherries, dried cranberries. A big bunch of mint to brighten it. As for amounts, if there are many different sides, a general rule of thumb is 1/4 cup per person. I like to err on the generous side, so I'd probably go with 1/2 to 3/4 cup.
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re: hotoynoodle
This is such a great idea!
I made a rainbow fruit salad today using these fruits - plus oranges for the orange color. (The strawberries weren't very ripe, so I added sugar and a splash of Chambord to the orange juice, then drizzled it over the fruit salad).
My tiny variation: instead of mixing the fruit together, I placed it carefully in a shallow bowl so the fruit was in "rainbow order." It was beautiful enough for a party, and the combination of fruits was perfect. Thanks for this idea!
Anne
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