Acid is the key to a good-looking fruit salad. Many fruits turn brown when cut, but adding acid will help stall this process. Many canned fruits use corn-derived ascorbic acid, but you can make a corn-free dressing. The trick is to balance acid with sweetness to make the dressing palatable. If you're allergic to grapes, increase the quantity of lime juice or substitute sparkling lemonade; likewise, if you're allergic to citrus, replace the lime with another fruit juice, though you'll need to adjust the sugar. You can use any fruits you like here; I've suggested a mixture that should be available year-round.
- 4 bananas, peeled and sliced in rounds
- 3 apples, cored and cut into bite-sized chunks
- 3 kiwifruit, peeled and sliced
- 2 mangoes, peeled, cored, and cut into bite-sized chunks
- 1 small bunch seedless grapes (about 1 pound), stems removed
- 1/2 cup champagne
- juice of 2 limes
- 1/4 cup sugar, or to taste
- 1/4 teaspoon grated nutmeg
- Mix all fruit in a large bowl.
- In a small bowl, mix champagne, limes, sugar, and nutmeg. Taste, then increase sugar as necessary until dressing is only slightly tart.
- Toss dressing with fruit and refrigerate until serving.
Serves 4 to 6 as a centerpiece dish of a breakfast or brunch, or up to 12 as one of many party snacks. Will keep for about one week in sealed containers in the refrigerator.
