5 Unique Fruit Salad Recipes for Your Summer Party

Think you’re bored of fruit salads? You just haven’t got creative with it yet! There are so many ways to spruce up summer party fruit salads to make them unique yet oh-so-tasty.

In this article, we look at five different fruit salad recipes that’ll transform any barbecue get-together or summer party you have this season!

The Perfect Summer Fruit Salad Recipe

Ingredients

· 1 tbsp lemon juice

· 1 tbsp lime juice

· 1 tsp maple syrup

· ½ tsp grated ginger

· Pinch of sea salt

· 10 strawberries, sliced

· 2 peaches, sliced

· 140g cherries, pitted and sliced

· 75g blueberries

· 65g raspberries

· 7g fresh mint leaves, more for garnish

· 7g fresh basil leaves, more for garnish

Method

1. Put the lemon juice, lime juice, ginger, sea salt, and maple syrup in a medium bowl.

2. Whisk it.

3. In a larger bowl, toss together the strawberries, peaches, cherries, blueberries, raspberries, mint, and basil.

4. Gently toss the dressing into the larger bowl with fruit.

5. Garnish with the extra basil and mint leaves.

6. Serve!

Pimm’s Fruit Salad

Ingredients

· 400g strawberries, hulled

· ½ large cucumber, peeled

· 2 apples

· ½ lemon

· 2 oranges

· 2 peaches

· Small bunch mint leaves

· 200ml Pimm’s

· 70g caster sugar

Method

1. In a small saucepan, heat the Pimm’s and caster sugar over a medium heat.

2. Let simmer for 4 minutes, until the liquid has reduced by half.

3. Take off the heat.

4. Refrigerate until cold.

5. While the syrup cools down, quarter the strawberries, and put them in a bowl.

6. Chop the cucumber into 1 cm cubes and add to the bowl.

7. Core the apples and chop into 1 cm cubes.

8. Add to the rest of the fruit.

9. Stone the peaches and slice before adding them to the rest of the fruit.

10. Squeeze the lemon over the fruit.

11. Toss.

12. Slice the peel off the oranges using a sharp knife.

13. Cut the segments out from the centre and add to the rest of the fruit.

14. Squeeze remaining juices over all the fruit.

15. Pour the Pimm’s syrup over the fruit.

16. Add the mint leaves.

17. Serve at room temperature.

Jamie Oliver’s Tropical Fruit Salad

Ingredient

· 1 mango

· ½ pineapple

· 1 papaya

· 2 kiwi fruit

· ½ lime

· 15g fresh mint

· 2 tbsp golden caster sugar

· 200g yoghurt

Method

1. Trim the skin off the pineapple.

2. Cut the hard core out from the centre.

3. Lay it on the chopping board and cut into chunks.

4. Put the chunks into a bowl.

5. Cut the mango flesh away from the stone.

6. Scoop the flesh out from the mango’s skin and add to the bowl with the pineapple.

7. Cut the papaya in half.

8. Scoop out the black seeds and the fruit out of the skin as you did with the mango.

9. Add the fruit to the bowl.

10. Top and tail the kiwi.

11. Sit on its flat ends, trim the furry skin off.

12. Slice the kiwi and put into the bowl.

13. Squeeze the lime juice over the fruit.

14. Pound most of the mint leaves with the sugar in a mortar and pestle.

15. Transfer fruit salad into a serving bowl.

16. Dollop the yoghurt over the fruit.

17. Sprinkle the mint sugar over the yoghurt and fruit.

18. Garnish with the remaining leaves.

19. Serve!

Moroccan Citrus Fruit Salad

Ingredients

· 1 blood orange

· 1 pomegranate (only need the seeds)

· 1 lime

· 1 tsp mint leaves

· 1 orange

· 1 pink grapefruit

· 2 tbsp clear honey

· ¼ tsp cinnamon

· 2 tsp pistachios

· 4 tbsp Greek yoghurt

· ½ tsp orange blossom water

Method

1. Trim the top and bottom of the lime to reveal the flesh.

2. Keeping it upright, cut the peel off, carefully following the fruit’s shape.

3. Cut the peeled lime into thick wheels.

4. Repeat with the rest of the citrus fruits.

5. Remove the pips.

6. Arrange the slices on a serving platter so they overlap.

7. Drizzle any juice leftover from the citrus slices.

8. Sprinkle pomegranate seeds and pistachios over the serving platter.

9. Pour the orange blossom water and honey into a small bowl.

10. Stir well.

11. Drizzle over the fruits.

12. Dust with the cinnamon.

13. Sprinkle the mint over the top.

14. Put the yoghurt and the ginger in a different bowl.

15. Mix well.

16. Serve the salad with the ginger yoghurt on the side.

Summer Fruit Salad with Almonds and Arugula

Ingredients

· 155g whole blanched almonds

· 1 ½ tbsp almond oil

· Kosher salt

· 4 large nectarines, slice three into quarter-inch thick rounds, coarsely chop one

· 1 small shallot, minced

· 3 tbsp sherry vinegar

· ¼ cup and 2 tbsp extra-virgin olive oil

· Freshly ground black pepper

· 1 pint blackberries

· 4 bunches arugula, discard the large stems

Method

1. Preheat the oven to 190 degrees Celsius.

2. Toast the almonds for 8 minutes in the oven.

3. Afterward, toss with ½ tsp of almond oil.

4. Sprinkle with sea salt.

5. In a food processor, puree the chopped nectarine.

6. Move the puree to a bowl and add the vinegar, ½ tsp salt, and shallot.

7. Allow it to stand for five minutes.

8. Whisk the olive oil and the remaining 1 tbsp almond oil in.

9. Season with sea salt and pepper.

10. Place the sliced nectarines and blackberries in a separate bowl.

11. Drizzle a third of the vinaigrette over the blackberries and nectarines.

12. Season.

13. In a large, shallow bowl, season the arugula with salt and pepper.

14. Toss gently with the leftover vinaigrette.

15. Toss the dressed fruit in gently.

16. Garnish with the almonds.

17. Serve immediately!