Zesty, Fresh Fruit Salad for Summer

I love the fresh fruits of summer: peaches & plums, berries of all kinds, apricots and nectarines and melons. I decided to try something different, adding spices to my fruit salads such as cardamom (ground), five spice powder, and of course, cinnamon, nutmeg and cloves or allspice. Below is a basic recipe for making fruit salad by mixing and matching the fruits you love best…sort of like One from A and two from B. I use organic fruit, especially when it cannot be peeled, and mix acid and sub-acid together or sweet and sub-acid. You will notice no melons are mixed in because the concept of food combining recommends they be eaten alone (See links in my Nobody Eats Like Me: http://www.menupause.info/archives/7332-Part One)

Also, I don’t use grapes in Summer, because organic grapes only become available in the Fall and they are one of the most highly sprayed fruits that can’t be peeled. (See the Environmental Working Group’s Dirty Dozen I posted earlier: http://www.menupause.info/archives/11726 ) Finally, mix and match colors, such as blueberries with apricots and strawberries with kiwi. Flowers are lovely colors to attract the bees and if you make a colorful fruit salad, you will attract your family and friends to enjoy fresh, uncooked fruit with enzymes and vitamins & minerals, as well as delicious taste.

I make my fruit salads differently every time I make one, using the fruits & toppings I have on hand & what’s in season. I topped this one with organic applesauce and ate the whole bowl for dinner!

Utensils: Cutting board and knife, strainer, serving bowl(s)
Prep. Time: 15 minutes
Cook. Time: None
Category: Vegan (if made without yogurt), Gluten-free, No sugar added

Organic Ingredients (Chose from any of these, mixing up the colors; for toppings & spices, choose one or two)


Organic Toppings:

Slivered almonds
Crushed walnuts  or pecans
Dried, unsweetened coconut
Unsweetened yogurt

Ground Spices (non-irradiated):

Five Spice Powder


1. Wash and cut fleshy fruits (Apricots, peaches, etc.) into bite-sized pieces. Place in a large bowl.
2. Rinse berries and drain, removing stems from strawberries and slicing in half or smaller. Add berries to bowl.
3. Peel mangoes and kiwi and cut into bite-sized pieces and add to bowl.
4. Toss all the colorful fruits gently and top with one of the toppings above or mix two together, such as slivered almonds and dried coconut.
Serve in a large bowl, family style or in individual bowls.

Note: You may want to squeeze a little lemon juice on the fruit and refrigerate if not serving immediately or if you serve it as a “salad bar.” (See below)

Serving Suggestion: Make a fruit salad bar with each type of fruit and toppings and spices in different bowls or small monkey dishes (for spices). Place serving spoons in the bowls and let each person create his or her own fruit salad. If you wish, place honey or maple syrup on the table for sweetener. Also, if you are an ice cream lover, add ice cream for a Fruit Salad Sundae.

2 Responses to “Zesty, Fresh Fruit Salad for Summer”

  1. Honey Says:

    YUM! Never thought of adding some of those spices, so thanks!

  2. ellen sue spicer Says:

    Let me know what you think when you try it! ellensue

Leave a Reply