The fruit salad recipe
for your table
First cut the fruit that doesn’t discolour: melon, strawberry, grape, pineapple, or mango. Keep the pieces the same size, about one centimetre, so every spoonful has the same proportions. You should cut watery fruit such as melon and watermelon, but leave it aside until serving, as it releases moisture.
Cut the apple, pear, and banana last and mix them with the lime juice immediately. These three turn brown as soon as they come into contact with air, and the acidity prevents that. So do it while cutting them, not once the rest is already in the bowl.
Stir the honey or sugar syrup into the rest of the lime juice and spoon that dressing over the fruit. Something that is already liquid spreads over all the pieces; a spoonful of undiluted honey stirred through it will stick to two pieces. Add the mint only at the very end.
Layer the fruit in the glass, with the watery fruit on top, and chill it for half an hour. Longer is fine, but then the moisture will sink to the bottom and the top layer will lose its shape. Serve with a long spoon so you can reach the bottom.
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The story
Fruit salad is one of those dishes without a recipe: whatever you have at home, cut into pieces, with something sour and something sweet added. That is precisely why it so often disappoints. On a platter, the juicy fruit sinks to the bottom, the dry fruit stays on top, and after half an hour a layer of juice collects underneath that no one wants to reach into anymore. In a glass, exactly the same thing happens, only you can see it. That forces you to make some decisions: what goes at the bottom, what needs to stay whole, and what should only be cut at the last moment.
The right glass
A fruit salad's glass does two things at once: it keeps the layers separate and shows off the colours. The tall glass below holds 43 centilitres and, according to the description, is made to display layers, with clear, thick walls. A dark-to-light fruit arrangement looks best in it, and an adult portion fits in it all at once. Alongside it is a 25-centilitre footed ice cream coupe. The description calls this the classic size, says that the stem keeps your hand away from the bowl, and mentions fruit salad itself; for serving at the table, its wide bowl is more comfortable to spoon from. We do not offer a separate fruit salad glass, so these are the two shapes that come closest. More tall glasses can be found among the latte macchiato glasses.
La Rochère Ouessant Latte Macchiato Glass 43 cl (6 pieces)
Royal Leerdam Desserts Ice Cream Coupe 25 cl (6 pieces)
Both sets together € 68,90.
The right tools
For a fruit salad in a glass, besides the glass you use a citrus juicer to squeeze the lime completely in one motion and a bar spoon with a long handle to scoop the layers all the way to the bottom. These are the bar tools we use ourselves; you can find everything in our bar tools & cocktail sets.
Glass set (our choice 01) + 2 bar tools together € 59,85.
What will you serve with it?
With fruit salad, something fresh and sparkling works best, because it does not get in the way of the lime's acidity. A splash of prosecco over the fruit turns it into an adults-only dessert; cava and crémant do the same, while a glass of moscato pairs well with very sweet fruit. On each drink page, you can read the alcohol percentage, what it tastes like, which cocktails it works in and which glass you need.
Variations & twists
Pour prosecco over the fruit for an adult dessert, and add a scoop of sorbet to get close to a sgroppino. A tropical version with mango, pineapple, passion fruit, and lime doesn't need the honey. If you want it creamier, add yogurt or whipped cream at the table, not earlier: pineapple and kiwi contain enzymes that make dairy bitter and runny after fifteen minutes. For an alcohol-free version, a splash of freshly squeezed orange juice works just as well as a dressing. Need more inspiration? Browse more than 100 cocktail recipes.
Servingtip
Chill the glasses for half an hour before eating, with plastic wrap over them, and finish them at the table with the mint. Place a long spoon next to each glass; otherwise no one can reach the bottom layer. Serve chilled, not ice-cold: fruit straight from the freezer becomes mealy and loses much of its flavor.
Good to know
In what order should you cut the fruit?
Start with fruit that doesn't discolor or leak: diced melon, strawberries, grapes, pineapple, and mango. Cut the apple, pear, and banana last and immediately toss them with lime or lemon juice. Keep watery fruit separate until serving, as it releases liquid that sinks to the bottom.
Why do all the pieces need to be the same size?
Otherwise, you eat something different with every spoonful. Cubes of about one centimeter can be scooped up with a spoon and keep their shape; smaller pieces turn to mush as soon as you stir, while larger pieces can't be eaten in one bite. Leave grapes and berries whole; they're already bite-sized.
Which fruit doesn't go well together?
Pineapple and kiwi contain enzymes that make dairy bitter and runny within fifteen minutes, so don't add yogurt or whipped cream if the salad needs to sit for a while. Overripe banana falls apart and discolors the rest, while strongly scented fruit such as melon takes on the flavor of everything else in a sealed container.
How far in advance can you make it?
You can cut the fruit a few hours ahead and keep it covered in the refrigerator, as long as the apple, pear, and banana are in acid. Stir in the watery fruit and dressing just before serving. A whole night is too long: juice will collect at the bottom and the top layer will have collapsed.
How much fruit should you allow per person?
As a dessert, 150 grams of prepared fruit is a good portion, roughly two pieces of fruit plus a handful of berries or grapes. At a buffet where there is more food, you can use 100 grams. Allow for roughly one-third more unprepared weight, because the peels and cores are removed.
Honey, simple syrup, or nothing at all?
Ripe fruit needs nothing. If the fruit is tart or underripe, a little sweetness balances it out, and simple syrup works better than honey or granulated sugar because it is already liquid and distributes immediately. Honey does add its own flavor, which works well with apple and pear.
Frequently asked questions
What fruit can go in a fruit salad?
Four or five types are enough: something firm such as apple or pear, something juicy such as melon or orange, something small such as grapes or berries, and something soft such as banana or mango. More types do not make it better, only more muddled in flavor.
How do you prevent apples and bananas from turning brown?
By cutting them last and immediately tossing them with lime or lemon juice, before adding them to the rest. The acid slows browning. If you cut them ahead and leave them exposed, it will already be visible within fifteen minutes.
Can you make fruit salad the day before?
Preferably not all at once. You can cut firm fruit a few hours ahead and keep it covered and chilled, but add watery fruit and the dressing just before serving. After a night, a layer of juice will have collected at the bottom and the top layer will have collapsed.
Which glass do you use for fruit salad?
A tall, clear glass if you want to show the layers, and a wide stemmed coupe if it is to be eaten with a spoon at the table. There is no separate fruit salad glass; what matters is a clear wall, enough height for two or three layers, and an opening wide enough for a spoon to fit through easily.
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