Fruit Salad Dressings |

Making a fresh summer fruit salad is very easy – just cut up your favorite fruits (mango, peaches, apricots, pears, melons, bananas, etc.), berries and dressing. The nuances of the taste of the salad depend on the latter. Dressings greatly enhance the taste of fruit salad. When choosing fruits for salad, you should trust your taste. It is better to mix mildly flavored fruits with acids, for example, pineapple with strawberry, melon with orange, grapes with kiwi and banana, apple with raisins, pear and cinnamon flavored plum.

Lemon or lime juice

This juice should be mixed with sugar or honey (amount according to taste). This is the simplest and most suitable dressing for all salads. This helps preserve the natural color of the fruit. There are fruits that turn black from the air and look unattractive. This is especially true of apples, pears, bananas, light stone fruits, avocados, and grapes.

Orange infusion

Melt 125 g of sugar over a low heat until brown, add 1/8 l of fresh orange juice and cook after seasoning with 1 teaspoon of orange peel cut into thin straws. Cool the infusion and mix with 2 tablespoons of orange liqueur, adding more flavor if needed.


Mix 4 tablespoons of coconut liqueur with the juice of 1 lemon and 1 tablespoon of brown rum. Season if necessary.

Currant dressing

Heat 2 tablespoons of sherbet jelly until dissolved, remove from heat and stir in 120ml of cream, 2 tablespoons of blackcurrant liqueur, 1 teaspoon of fresh lemon juice and a pinch of salt. Season if necessary.

Hazelnut top

25 g of hazelnuts dry roasted and ground. Mix with 6 tablespoons of white wine, 2 tablespoons of lemon juice and 1 tablespoon of liquid honey.

Curd dessert

Both children and adults are turning pale when they see this glass full of colorful cream. You can eat dessert without fear of obesity, because it contains very few calories. It takes about 30 minutes to make, but an hour or so in the fridge.

You will need (for 4 servings)

4-5 teaspoons of gelatin,

500 g of curd (without glaze) mass,

1/4 l of milk,

pinch of salt

4 tablespoons of black sherbet juice,

2 tablespoons of lemon juice

50 g of powdered sugar,

80 g of chopped dark chocolate,

1 tablespoon of walnuts,

to decorate the dessert – cherries, cream, chocolate chips.

Method of preparation

Pour gelatin into cold water. Beat the cheese mass, milk and salt until smooth. Dissolve the swollen gelatin in 4 tablespoons of boiling water, whip the cream, mix well and divide into three parts.

Mix a part of the cream with blackcurrant juice, sweeten and shake in glasses. Mix the second part with lemon juice, sweeten and shake on the first layer. Mix a third of the curd cream with the melted chocolate (which can be melted in a saucepan over low heat), chopped nuts and sugar. Leave to cool.

Decorate everything with cream, cherries, chocolate chips. You can add biscuits.

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