Fruit salad is a mainstay for brunches and dessert courses in my home. It offers a healthy option for those who want something sweet and are avoiding the available baked goods, and it's yummy!
But let's be clear, fruit salad can be a pain to prepare and sometimes even end up, well, lackluster. And who wants to spend a lot of time preparing something which isn't consistently tasty? Not I. Which is why, whenever guests used to ask what they could bring when coming for a meal, I often asked them to bring fruit salad. My poor sister-in-law was often tasked with this dish because she consistently made such fantastic fruit salad. It always was appropriately sweet, the fruits always tasted ripe, and it always had a great mix of textures. I finally asked what she did that made it different than every fruit salad I had ever made (which was just chopping fruits up and mixing them together). Diced peaches in light syrup and pomegranate seeds, it turns out, are the secrets to consistently great fruit salad!
And, if you make your fruit salad berry-heavy (like I do), there is really not very much prep to do: just cutting up the strawberries and 1-2 apples, depending on whether you double the recipe or not. Everything else gets dumped in the bowl and gently stirred. Now as with every salad, you can and should adapt this recipe to your preferences -- add grapes, kiwi, bananas, mandarins as you wish (but keep in mind that will add to your prep time).
Enjoy!
(For those of a certain parenting generation, apologies for The Wiggles reference above. It is impossible for me to think about fruit salad without going there.)
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