Fruit Cup

This fruit salad skips the heavy syrup and whipped cream in favor of something smarter: frozen lemonade concentrate. Undiluted, it’s sweet, tart, and thick enough to coat each piece of fruit in a glossy, citrusy glaze.

The lemonade does double duty. It adds flavor and the citric acid keeps the apples, bananas, and peaches from turning brown. Toss the fruit as you cut it so everything gets coated immediately.

Seven fruits give you a mix of textures and flavors: crisp apples, juicy oranges, soft peaches, creamy bananas, snappy grapes, and plump blueberries. Chopped walnuts on top add crunch and a toasty richness that ties it all together.

Kitchen Tips

• Use the lemonade concentrate straight from the freezer, partially thawed so it’s thick but scoopable. Fully thawed concentrate is too thin.
• Dice the fruits into similar-sized pieces so each spoonful has variety.
• Toss the banana in last and gently. It’s the most delicate fruit and mashes easily.
• Serve within a few hours. The banana and peach will start to soften and break down if it sits too long.

Variations

• Swap the lemonade concentrate for limeade for a tangier, tropical flavor.
• Add fresh strawberries, kiwi, or mango for a more tropical mix.
• Use candied walnuts or pecans for a sweeter, crunchier garnish.