I threw together a quick fruit salad today just using up stuff on hand, and as it turned out so delicious, I wanted to share it with you!
My 14-year-old daughter came into the room while I was making it and sniffed the air and reported, “It smells amazing in here!” So I suspected this was a keeper recipe, but it was certain once I finished it and asked her to taste test for me. Her eyes got big and she announced it was delicious.
It’s officially a keeper recipe 🙂
It’s very quick, can be made ahead of time, and I have some other tips I’ll share down below the recipe.
Fruit Salad with Citrus-Honey Dressing
For the Salad:
- 1 15 oz can mandarin oranges, drained (reserve juice for another use)
- 2 apples, peeled and chopped
- 4 kiwi fruit, peeled and chopped
- 1 large banana, peeled and sliced
- 1 cup raspberries
For the Dressing:
- 1/4 cup avocado oil
- 2 Tb lemon juice
- 2 Tb lime juice
- 2 Tb honey
- Combine all fruits in a medium sized bowl. Whisk together the dressing ingredients and pour over the fruit. Gently mix the fruit until it is all covered in the dressing. Cover and chill.
Some of my tips for how I keep this easy and frugal!
Mandarin Oranges: Use fresh oranges if you have those on hand. Peel and separate into segments. You can remove the fleshy part from the membranes if you want to or make it easy and leave it as is after peeling. If the oranges are large, cut up the segments into smaller pieces.
Be sure to save the juice from the canned oranges! Pour into a container or jar and store in the refrigerator or freezer. This is good to use in other fruit salads, in homemade syrup for pancakes or waffles, in glaze for cakes such as lemon cake, or even in smoothies.
If you use fresh oranges, save the peels to make orange vinegar for cleeaning.
Apples: Use whatever apples you have on hand. For the best texture, it’s nice to use firm fruit but once the dressing is poured over it, this can hide fruit that is a bit softer so it’s still a good way to use up fruit before tossing it.
I used one green and one Fuji-type apple in this recipe. I really love how mixing up apple varieties gives it a more well-rounded taste.
Save the peels and cores to make homemade apple cider vinegar. If you don’t have organic apples and don’t want to ingest non-organic apple cider vinegar, then you can use it for non-food things like cleaning.
Store the apple scraps and/or orange peels in the freezer until you have enough to make the vinegars.
Kiwi: I have never bought canned kiwi fruit, but I do see it at our local Walmart Supercenter. This could be an option for stocking a pantry and using it when fresh isn’t available.
If the fresh kiwi fruit has gone a bit soft, it can still be used in this recipe since the dressing helps disguise the softer fruits.
Banana: Use any size banana you have on hand or completely leave it out if you don’t have one and use any fruits you have on hand!
Raspberries: I used frozen raspberries in this recipe but fresh will work as well. Other berries can be used in addition to or in place of the raspberries, such as blueberries, blackberries or strawberries.
Avocado Oil: This really requires a very light-tasting oil, and if you can, make it a healthier oil! Other options include a super light olive oil (not a heavy one because that would make the dressing taste like olive oil…yuck) or even another oil like walnut oil, hemp oil, or macadamia nut oil. I only have the basic healthy oils of extra-virgin olive oil, avocado oil and coconut oil on hand so I chose from those.
Lemon & Lime Juice: I had an aging lemon and some near tossing limes so I cut one lemon and two limes in half and squeezed them through a strainer to catch the seeds. This gave me almost exactly 4 tablespoons of juice.
Use bottled juice if that’s all you have. (Another good idea for pantry storage!) A great way to use up citrus fruits like lemons, limes and oranges before they go bad is to juice them into ice cube trays, freeze and store in airtight containers or bags in the freezer. That way you can have fresh tasting citrus juice whenever you need it.
Honey: Start with one teaspoon and add more as needed to reach your desired level of sweetness. The sweeter the fruit, the less honey you need to use.
Maple syrup or even a simple syrup of sugar and water can be used in place of the honey.
I would enjoy knowing if your family likes this recipe and what changes you made to make it work for you!