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Apr 23, 2008 05:38 PM

Fruit Salad with Black Pepper Dressing
I am making this salad for an outdoor gathering tomorrow night. How far in advance do you think I can dress this salad? Do you think the texture of any of the fruit would be compromised if it was dressed too far in advance?
Thanks for your input!

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  1. I question their recommendation to only cool the dressing for 10 minutes. If it's been at the boiling point then it's still going to be pretty warm, don't you think? If it were me, I'd cool the dressing longer - maybe even chill it. As for the fruit, I don't think you'd have a problem with the melons, strawberries or peaches but I would save the raspberries and the mint garnish until you got to your gathering.

    1 Reply
    1. re: Sushiqueen36

      Thanks for your input! I thought the same thing about the dressing. I intend to chill everything really well right up until I walk out the door so hopefully it will still be nice and cool when everyone digs in. I will definitely hold off on garnishing until I get there, I hadn't even considered the mint until you pointed it out.

    2. I tend to think that dressing the salad lets the dressing penetrate more. Sometimes that's good, but often I think it's bad. I think that with most salads the dressing is best "on the outside" instead of on the inside. Sometime's when it soaks in it softens things too much, plus you don't taste as much of the dressing as when it doesn't soak in. I'd do all the prep and toss with dressing just before serving.

      1. One more question. Do you think I should peel the peaches? I know some people have a fuzz aversion...

        1 Reply
        1. re: ArikaDawn

          I would. Of course, I'm one of those in the "fuzz aversion" camp.