Healthy Treats. Fruit Salads for Everyone

© Алексей Сабадырь, 2024

ISBN 978-5-0062-2390-5

Created with Ridero smart publishing system

Exotic fruit salad with mango and avocado

Exotic fruit salad with mango and avocado is a fresh and flavorful dessert that is perfect for summer. It combines the sweetness of mango, the creaminess of avocado and the acidity of citrus, making it incredibly tasty and healthy.

 
Ingredients:
 
 
1 large mango
2 avocados
1 medium orange
1 lime
1 pear
1 kiwi
1 banana
fresh mint (for garnish)
honey (to taste)
olive oil
salt and pepper (to taste)
 

Instructions:

Peel and pit mangoes and avocados, cut them into cubes and place in a large bowl.

Peel the orange, lime, pear and kiwi. Cut them into pieces and add to the mango and avocado.

Peel the banana and cut it into thin slices, add to the bowl with the fruit.

In a separate bowl, combine freshly squeezed orange and lime juice, add a little olive oil, honey, salt and pepper to taste. Mix well to create a salad dressing.

Pour the sauce over the fruit and stir gently until all the fruit is coated with the sauce.

Garnish the salad with fresh mint leaves and serve.

This salad can be served as an appetizer to the main course or as a dessert.

Classic fruit salad with berries

 
Ingredients:
 
 
2 apples
2 pears
1 banana
1 red orange
1 red apple
1 large pear
1 blueberry punch
1 package blue berries
1 tablespoon honey
1 spoon lemon juice
1 teaspoon cinnamon
1/2 cup walnuts
1/4 cup coconut flakes
 
 
Instructions:
 

Prepare the fruit, wash it and cut it into small cubes.

In a large bowl, combine fruit, add blueberries and berries, stir well.

In a small bowl, combine honey, lemon juice and cinnamon. Add this mixture to the fruit and stir gently.

Dry the nuts in a dry frying pan and rub them with a mixture of honey and cinnamon.

Sprinkle the fruit salad with shredded coconut and serve the extra nuts separately for everyone to add to taste.

Fruit salad with oranges and pomegranate

 
Ingredients:
 
 
2 oranges
1 pomegranate
2 bananas
1 pear
1 apple
1 lemon
2 tablespoons honey
1/2 teaspoon ground cinnamon
1/2 cup walnuts (optional)
2 tablespoons chopped mint for garnish (optional)
 

Instructions:

Peel the oranges, remove the peel and white film. Carefully cut the oranges into slices or pieces.

Place oranges in a large bowl.

Cut out the pomegranate seeds. Add the pomegranate seeds to the bowl with the oranges.

Cut the bananas, pear and apple into pieces and add them to the bowl with the oranges and pomegranate.

Squeeze the juice from the lemon and add it to the fruit.

In a small bowl, combine honey and cinnamon. Then add this mixture to the fruit and mix gently.

If using walnuts, dry them in a frying pan and chop them. Sprinkle chopped walnuts over fruit salad.

Garnish top with chopped mint, if using.

Summer fruit salad with pineapple and kiwi

 
Ingredients:
 
 
1 pineapple
4 kiwi
2 peaches
1 pear
1 apple
1 banana
1 lemon
2 tbsp. l. honey
fresh mint for garnish
 

Instructions:

Start by preparing the fruit. Peel pineapple, kiwi, peaches, pear, apple and banana. Cut the pineapple, kiwi, peaches, pear and apple into cubes or half circles. Cut the banana into slices. Place all the fruits in a large bowl.

Squeeze the juice from the lemon and add it to the fruit. This will help keep them fresh and bright.

Add the honey to the fruit and stir gently until the honey evenly coats each piece of fruit.

Place the salad in the refrigerator for 30 minutes so that the fruit is soaked in lemon juice and honey.

Before serving, garnish the salad with fresh mint.

Ready-made summer fruit salad with pineapple and kiwi can be served for breakfast, as a dessert or as a light snack during the day.

Fruit salad with walnut yogurt and mint

 
Ingredients:
 
 
2 large peaches
2 large apples
2 bananas
1 cup walnut yogurt
2 tbsp. spoons of honey
Juice of 1 lemon
Fresh mint for garnish
 

Instructions:

Start by preparing the fruit. Cut peaches, apples and bananas into small pieces. Place them in a large bowl.

In a separate bowl, combine Greek yogurt, honey and lemon juice. This will be the salad dressing.

Drizzle the Greek yogurt, honey and lemon sauce over the fruit. Toss gently until all the fruit is evenly coated with the sauce.

Place the salad in the refrigerator for 15—20 minutes so that the fruit is soaked in the sauce and cools.

Before serving, garnish the salad with fresh mint.

Prepared fruit salad with Greek yogurt and mint can be served for breakfast, as a dessert or as a light snack during the day.

Fruit salad with juicy apples and grapes

 
Ingredients:
 
 
2 large apples
1 cup grapes (you can use green, red or a mixture)
2 bananas
1 orange
1 lemon
2 tbsp. spoons of honey
Blueberries (optional, for decoration)
 

Instructions:

Start by preparing the fruit. Wash the apples and cut them into small pieces. Apples can be left with the skin on for added benefit and texture. Wash the grapes and cut off the tassels.

Peel the bananas and cut them into circles or half rings. Peel the orange and cut into slices. Extract the juice from the lemon.

In a large bowl, carefully combine all the chopped fruits and grapes.

Add freshly squeezed juice of 1 lemon and 2 tablespoons of honey. This will give the salad freshness and slightly acidify it.

Gently stir all ingredients until fruit is evenly coated with juice and honey.

If desired, sprinkle the salad with fresh blueberries to garnish it.

Fruit salad with carambola and passion fruit

 
Ingredients:
 
 
2 carambolas
2 passion fruits
2 kiwi
1 pineapple
1 mango
2 bananas
1 pomegranate
Juice of 1 lemon
2 tablespoons honey
 
 
Preparation:
 

Let’s start with carambola. Trim off the edges and cut it into thin slices.

Cut the passion fruit in half and scoop out the pulp. Place it in a bowl.

Peel the kiwi and cut into large pieces.

Peel the pineapple and cut into cubes.

Cut the mango into pieces.

Cut the bananas into thin slices.

Cut the pomegranate in half and squeeze the seeds into a bowl of fruit.

Add lemon juice and honey to a bowl, mix well so that the fruit is saturated with juice.

If desired, you can add mint seasoning for a refreshing taste.

Fruit salad with strawberries and peaches

 
Ingredients:
 
 
500 g strawberries
3—4 ripe peaches
1 banana
1 apple
2 pears
Juice of 1 lemon
2 tablespoons honey
1 teaspoon chopped mint (optional, to add a refreshing flavor)
 

Preparation:

Let’s start by washing and preparing the fruit. Wash the strawberries and remove the stems. Wash the peaches well, remove the pits and cut them into cubes.

Peel the banana and cut into thin slices.

Cut the apple and pears into cubes.

In a large bowl, mix all the chopped fruits. Pour lemon juice over them and add honey. Mix thoroughly so that the fruit is evenly saturated with juice and honey.

If desired, add chopped mint for a refreshing aroma and taste.

Fruit salad with raspberries and blueberries

 
Ingredients:
 
 
200 g raspberries
200 g blueberries
2 ripe bananas
1 apple
1 pear
1 orange
Juice of 1 lemon
2 tablespoons honey
1 teaspoon chopped mint (optional, to add a refreshing flavor)
Chocolate chips or coconut flakes (optional, for decoration)
 

Preparation:

Let’s start by washing and preparing the fruit. Wash the raspberries and blueberries and let them dry.

Peel the bananas and cut into slices.

Wash the apple and pear, remove the seeds and cut them into cubes.

Peel and cut the orange into slices, and then cut each slice in half to make small pieces.

In a large bowl, mix all the chopped fruits. Pour lemon juice over them and add honey. Mix thoroughly so that the fruit is evenly saturated with juice and honey.

If you want to add crushed mint for a refreshing flavor, do so now. Mix thoroughly.

Before serving, garnish the salad with chocolate or coconut flakes for a beautiful appearance.

Fruit salad with pineapple and mint

 
Ingredients:
 
 
1 fresh pineapple
2 bananas
1 kiwi
1 apple
1 pear
1 orange
1 lime
2 tablespoons fresh mint
2 tablespoons sugar
1 tablespoon lemon juice
 
 
Instructions:
 

Start by preparing the fruit. Peel the pineapple, remove the bark and core, then cut it into pieces. Transfer the chopped pineapple to a large bowl.