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Fresh fruit recipe to lighten a heavy brunch menu?

I'm going to a brunch this Saturday and have been asked to bring something light, fresh, and fruity. Right now the current menu is:

scrambled eggs

I'm looking for something to offset the heaviness of this menu that isn't fruit salad yet uses mostly fresh fruit. Because the menu is already so carb heavy, I'd like to avoid anything baked. Anyone have ideas? All I can think of right now is a fresh fruit tart of some sort with a light puff pastry crust, or a fruit and yogurt parfait.

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  1. Keep it real simple. A bowl of fresh berries: raspberries, blueberries and strawberries. There is nothing better. If you must, bring the granola and greek yogurt on the side.

    1 Reply
    1. re: yummyinmytummy

      If you want to get a bit more fancy add a splash of balsamic vinegar and a bit of sugar.

    2. obviously you would multiply servings by how many attending.


      1/4 cup dry red wine or grape juice
      3 tablespoons water
      2 tablespoons honey
      1 lemon slice
      1 small cinnamon stick (1 inch)
      1 whole clove
      2 medium oranges, peeled and sectioned
      Fresh mint, optional
      In a large saucepan, combine the first six ingredients. Cook over medium heat until slightly thickened, about 15 minutes. Add oranges; simmer for 1 minute. Pour into a bowl; refrigerate. Discard lemon, cinnamon and clove before serving. Garnish with mint if desired. Yield: 2 servings.

      1. I see that you want to avoid a fruit salad, but how about a green salad with fruit in it? Lettuce/endive/fennel, etc. with some citrus segments or some roasted pears, adding something crunchy and maybe cheese if that works for you. It appears to be a Southern-inspired menu, so something inspired by the classic Ambosia could be fun.

        1. Totally love the idea of bright citrus flavors. Orange segments, pink grapefruit, maybe with pineapple and strawberries, if available. I would serve in pretty cups in their own juices with maybe a dollop of plain yogurt with mint available on the side for those who want it.

          1. 1) If you have access to a Mexican market get a huge big papaya a week ahead of time and put it in a paper bag to ripen perfectly. Serve a bowl of chunks of papaya with green lime wedges around the edge. 2) Why no fruit salad? People love it. A fresh fruit combo of whatever you can get. If you have a Trader Joe's start with a bag of their frozen pineapple bits. Cut a couple of pink grapefruit in half and dig out the bites as if you were going to eat them only put them in with the pineapple. Add some seedless grapes cut in half, chunks of watermelon, some fresh berries. 3) Although you did say nothing baked, your essentially Southern menu would go nicely with scalloped apples (sliced apples, sugar, cinnamon, put buttered breadcrumbs on top, baked). 4) Cut up green leaf lettuce with a lot of fruit---pineapple bits and/or blueberries or strawberries---and a fruit-based dressing.

            1. i want to recommend roasted or grilled peaches with tarragon or basil and a drizzle of reduced balsamic, but sadly i fear the season has passed.

              i'd consider baked apples, cored and stuffed with brown sugar, vanilla, granola/oats, wheat germ, cinnamon, and baked in a dish with apple juice or soda.

              also, roasted persimmons are lovely...

              or, roasted figs with a reduced balsamic drizzle (you can stuff em but that'll negate as much lightness ;) )

              1 Reply
              1. re: Emme

                I assume you've roasted persimmons with that rec-how?

              2. A fav of my past clients was Strawberries with side bowls of Sour cream and Dark brown sugar . People can dip or eat plain as they wish. Very refreshing.

                1. Instead of a traditional fruit salad, I would do one that takes advantage of the fall produce-apples, pears, pomegranate seeds, dried fruits.

                  1 Reply
                  1. +1 on fruit salad with mint. serve it in the watermelon for a 70's flare:)

                    1. We do brunch at the bakery I work at and often offset the heavy items like pancakes and hash browns with a kale salad with dried cranberries etc or we also make a raw hash in the food processor using yellow squash, zuchini, red & green peppers and onions served with a maple lime dressing. It was really good!

                      http://www.nytimes.com/2010/11/17/din... I've also wanted to try this too.

                      1. How about Khao Niaow Ma Muang - Thai Mango Sticky Rice?

                        1. I thought of something else, blushed pears. You peel pears and boil them in cranberry juice, they come out looking very pretty. You can serve them hot or cold.

                          1. What about a platter of pineapple, mango, apples, or whatever looks good, sprinkles with ginger mint sugar? Put about 1/2 cup mint leaves in blender with about 1tbsp grated ginger. Whizz until chopped fine, then quickly mix 1 cup sugar Yumm