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Nov 23, 2012 12:18 PM

Fruit Salad...that doesnt include "an arm and a leg"

I need to make fruit salad for a Christmas Breakfast, alot of fruit salad..and I mean at least 25 lbs
any thoughts on combinations that make sense financially as well as overall taste. It is for a Christmas Brunch...help!

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    1. I would use half plain / half vanilla yogurt, bananas, grapes and apples as the bulk. they will contribute lower cost per weight I think. Fresh oranges would be a time sink but you need that citrus to balance the other stuff. You'll have to skimp on berries. Right before you serve it toss it with a box of granola for added texture? Frozen fruit mixtures are expensive per lb so I would avoid.

      I'm all ears, but fruit salad is something I eat because I should not because I'm excited about it. I'd rather have a smoothie.

      1. Does it have to be one huge fruit salad? It occurs to me that you could cater successfully for different tastes by having about 3 different fruit salads, which wouldn't actually increase the prep time as you would be preparing the same amount of fruit.

        For example, you could have a 'creamy' fruit salad (such as suggested by e_bone) with yoghurt as the 'dressing' base, a citrussy salad of largely orange/clementine with a bit of bulking fruit if necessary (something like http://www.foodandwine.com/recipes/mo... or http://www.guardian.co.uk/lifeandstyl...), and something else depending on people's tastes.

        Obviously only you know how much extra work that will create and how much space you have for a few large bowls, but if it would have been decanted across several bowls anyway, it may be worth a thought

        1. I'm not sure what fruits are inexpensive in your area, or how much you're trying to spend per pound, but I just made a nice fruit salad of persimmons, grapefruit, and a big pomegranate for Thanksgiving. The thing I liked about it was that all the fruits could be cut up in advance--no worry of oxidation, like with apples and pears. I just added the zest of a lime and a little vanilla sugar before serving. The ripe persimmon, tart grapefruit, and crunchy pomegranate were a great combination of flavors and textures.

          1. 25 pounds? is this brunch for 100? i am being completely serious with this question.

            what fruit is reasonable and in-season for you, may not be the same as for me. i looked at grapes for my brunch tomorrow and they were $2.99 per pound. not cheap at all, so i passed, ya know?

            i like the idea of adding yogurt to stretch it, and am thinking perhaps a sort of trifle with pound cake, fruit and yogurt might present nicely. use different fruits for different bowls for contrast.