Guidelines for Making Fruit Salads

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1. Fruit salads are often arranged rather than mixed or tossed because most fruits are delicate and easily broken. An exception is the Waldorf salad, made of firm apples mixed with nuts, celery, and a mayonnaise-based dressing.

2. Broken or less attractive pieces of fruit should be placed on the bottom of the salad, with the more attractive pieces arranged on top.

3. Some fruits discolor when cut and should be dipped into an acid such as tart fruit juice. See pages 680-684 for pre-preparation guidelines for individual fruits.

4. Fruits do not hold as well as vegetables after being cut. If both vegetable and fruit salads are being prepared for a particular meal service, the vegetable salads should usually be prepared first.

5. Drain canned fruits well before including them in the salad, or the salad will be watery and sloppy. The liquid from the canned fruit may be reserved for use in fruit salad dressing or other preparations.

6. Dressings for fruit salads are often slightly sweet, but a little tartness is usually desirable as well. Fruit juices are often used in dressings for fruit salad.

ΓΌ^ Waldorf Salad

Portions: 25 Portion size: 3 oz (90 g)

U.S. Metric Ingredients

112 cups 350 mL Chantilly Dressing (p. 728)

4 lb AP

1.8 kg AP

Crisp, red eating apples

1 lb

450 g

Celery, small dice

4 oz

l00 g

Walnuts, coarsely chopped

25

25

Lettuce cups

Optional garnish:

2 oz

60 g

Chopped walnuts

Per serving:

Calories, 150; Protein, 1 g; Fat, 12 g (69% cal.); Cholesterol, 10 mg; Carbohydrates, 11 g; Fiber, 2 g; Sodium, 40 mg.

Note: Plain mayonnaise may be used instead of Chantilly dressing.

2. Core the apples and dice them to 12 in. (1 cm) without peeling them.

3. As soon as the apples are cut, add them to the dressing and mix in to prevent darkening.

4. Add the celery and walnuts. Fold in until evenly mixed.

5. Arrange the lettuce bases as underliners on cold salad plates.

6. Using a No. 12 scoop, place a mound of salad on each plate.

7. If garnish is desired, sprinkle each salad with about 1 tsp (5 mL) chopped nuts.

8. Hold for service in refrigerator.

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Responses

  • Johannes
    Why is it that in both vegetables and fruits salads, vegetable salad should be prepared first?
    1 year ago

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