Fruit Salad Recipe - NYT Cooking - The New York Times

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Nico Schinco for The New York Times. Food Stylist: Barrett Washburne.

A bit of sugar and lime makes a standout fruit salad: The duo accentuates fruit’s flavors and sweetness while creating a syrup to gloss the fruit. Massage lime zest into the sugar so its oils release, then stir mixed fruit with the lime sugar and some lime juice. Taste and tweak until the result is electric. You could also add chopped mint or basil, ground cinnamon or coriander, vanilla bean seeds, chile flakes or grated fresh ginger.

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Ingredients

Yield:4 to 6 servings

• 1lime
• 2tablespoons granulated sugar
• 7 to 8cups bite-size pieces of mixed, ripe fruit (such as any combination of watermelon, pineapple, berries, kiwi, stone fruit, mango, pomegranate and grapes)

Ingredient Substitution Guide

Nutritional analysis per serving (6 servings)

111 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 1 gram protein; 9 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

1. Zest half the lime into a small bowl (about 1 teaspoon zest). Add the sugar and pinch until the mixture is fragrant and resembles wet sand.

2. Add the fruit to a large bowl. Add most of the sugar (hold back ½ tablespoon or so) and squeeze in 1 teaspoon lime juice. Stir gently to combine, then let sit for 5 minutes. Stir once more to coat the fruit with the juices collected in the bottom of the bowl. Taste, and if the mixture is too sweet, add more lime juice, 1 teaspoon at a time. If you want it sweeter, add the remaining lime sugar.

3. Eat right away or let sit for up to 1 hour at room temperature. The salad can also be refrigerated for up to 1 day, though some fruits may get mushy.

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