Five Seasonal Fruit Salads for Summer
June 8, 2012
•Le Cordon Bleu
•Boston
• 0 Comments
Five Seasonal Fruit Salads for Summer
Summertime is always a perfect time for grilling and barbecuing, but the best part of summer is all of the fresh, local produce available, especially the fruit. Even in Boston and the Northeast, summer brings a wealth of delicious seasonal fruits that have been a Massachusetts culinary tradition since before the Mayflower arrived in 1620.
Culinary schools are following a trend of farm to table cooking by teaching their students the benefits of preparing seasonal, locally produced foods. We have gathered some ideas for seasonal fruit salads for you to enjoy this summer. Serve them as appetizers, main courses, or desserts.
Fresh Fruit Salad
There are no rules when it comes to this fruity salad. Simply go to the farmer’s market and grab all of your favorite fruits. Come home chop them up and serve. We like apples, bananas, grapes, strawberries, blueberries, and tangerine slices. Serve as is or mix in ¾ of a cup of low-fat vanilla yogurt.
Waldorf Salad
It may have been made famous at New York’s Waldorf hotel early in the last century, but this classic with timeless appeal is taught at culinary schools throughout the country. This salad of apples, celery, walnuts, and grapes dressed in seasoned mayo or yogurt is an excellent starter for a dinner on the patio or alone as a lite meal.
Simply Berries Fruit Salad
The name of this salad says it all; it’s nothing but berries – strawberries, raspberries, blackberries, and, most definitely, blueberries. You didn’t think we would skip on that Massachusetts culinary classic, did you? Place a pint of each of the berries in a large bowl and gently stir in 4 teaspoons of balsamic vinegar and 1/3 cup of sugar. Cover and refrigerate for 1 hour before serving.
Peach and Plum Salad with Honey Vanilla Mascarpone
A couple sliced, fresh peaches; a couple sliced, fresh plums; a sliced kiwi; and some pitted, sliced cherries are the base of this Tuscan-inspired salad. Stir honey, vanilla extract, and heavy cream into one cup of mascarpone cheese for the dressing. Pour the mascarpone over the fruit, mix and serve. Serve with Bellini’s for a delicious summer brunch.
Watermelon Salad with Feta and Mint
This delicious Greek-inspired salad is a savory and sweet conundrum. The base is seedless watermelon, feta cheese, and julienned red onion. The dressing is extra-virgin olive oil, lemon juice, and a little balsamic vinegar. It’s finished with a pinch of kosher salt, a couple of grinds of fresh black pepper, and one cup of chopped mint leaves. Use a melon baller to up the culinary appeal of this unusual salad.
This article is presented by Le Cordon Bleu College of Culinary Arts in Boston. Le Cordon Bleu College of Culinary Arts in Boston offers culinary arts and pâtisserie and baking training programs in the Boston, Massachusetts area. To learn more about the class offerings, please visit Chefs.edu/Boston for more information.
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