Types of Fruit Salads

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Overview

Fruit Salads are a healthy, nutritious way to get vitamins, minerals and fiber. Fruit salads are also delicious, and the variety of fruit means never having to be bored by repetition. Types of fruit salads are limited only by the type of fruit you prefer. As a bonus, fruit salads are lovely enough to be a table centerpiece.

Apple Salads

Apple salads are always in season, with apples available all year round. "The Joy of Cooking" cookbook recommends using a little lemon juice with fresh apples to keep the slices from discoloring. Apples work with protein such as chicken or cheese. A Waldorf salad includes apples, grapes, celery and nuts with a mayonnaise dressing.

Grape Salads

Grapes go well with an olive oil and vinegar dressing, in lettuce cups and with other citrus fruits. Grapes mix well with yogurt, nuts and cheese or strawberries and whipped topping. Grapes have the added advantage of not having to be chopped or peeled.

Citrus Salads

Oranges and grapefruit pair well with avocados, according to "The Joy of Cooking." Citrus slices, layered on lettuce and topped with avocado slices and French dressing, make a good salad. The juice from citrus means a dressing is not always needed.

Melon Salads

Melon baskets are both the container and the salad. The scooped-out melon is mixed with berries, pineapple and grapes, served with a mild fruit balsamic dressing and then spooned back into the empty melon.

Peach Salads

Peaches make a tasty salad with cream cheese and chopped nuts served on watercress with French dressing. Peaches also mix well with sweet onions, tomatoes and shredded cheddar cheese on tortilla chips.

Pear Salads

Mix pear slices, cream cheese, ginger, watercress and grapes, topped with French dressing or a mayonnaise-based dressing. Pears also mix well with apple slices, grapes, strawberries and a light strawberry balsamic dressing for a fresh side dish.

References

The Joy of Cooking, Irma S. Rombauer, Marion Rombauer Becker, 1975
Apple Salads

Keywords: types of fruit salads, fruit dishes, fruit side dishes

About this Author

Robin Priestley has been a freelance writer for over 20 years, with additional newspaper experience. She has been published in The Los Alamos Monitor, Devo'Zine, The Upper Room, and Discipleship Journal, as well as online.