Fruit Salad #2

This is a big, generous fruit salad that uses the full spectrum of summer produce. Cantaloupe, honeydew, strawberries, orange wedges, seedless grapes, cubed peaches, and optional watermelon all get tossed together and dressed with nothing more than fresh lemon juice. It lets the fruit speak for itself.

No heavy dressing here. A squeeze of lemon juice over everything serves two purposes: it prevents the cut fruit (especially peaches and apples) from browning, and it brightens the natural sweetness of each piece. Alternatively, stir in a cup of fruit-flavored yogurt for a creamier, more dessert-like version.

For adult gatherings, the recipe includes a brilliant optional touch: ⅛ cup pure maple syrup mixed with an ounce of vodka, poured over the salad. The maple syrup adds a warm, caramel-like sweetness and the vodka keeps it from being too thick while adding a subtle kick. It’s a party move.

Cut all the fruit into similar-sized pieces so each scoop from the bowl gives you a good mix. Cube the melons, slice the strawberries, wedge the oranges, and halve the grapes if they’re large.

Kitchen Tips

• Make this no more than an hour before serving. Cut fruit releases juice quickly, and the salad gets watery if it sits too long.
• Choose ripe but firm fruit. Overripe peaches and melons turn mushy when tossed and make the whole bowl look tired.
• Serve chilled. Keep it in the fridge until the last minute, or set the serving bowl over a larger bowl of ice.

Variations

• Tropical version: Add cubed mango and pineapple, and swap the lemon juice for lime.
• Berry-heavy: Skip the melons and load up on blueberries, raspberries, and blackberries for a darker, more antioxidant-rich salad.