FreeFree recipe · Fruit Salads to Sell
Fruit Salad with Honey Orange Dressing
Tropical fruit with a light honey and orange dressing.
- Yield
- 10 cups of 300 ml
- Prep
- 25 min
- Resting / chilling
- 45 min
- Total time
- 1 h 10 min
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Ingredients
- 650 g pineapple, diced
- 650 g ripe firm mango, diced
- 650 g melon, diced
- 450 g seedless grapes, halved
- 450 g papaya (mamão formosa), diced
- 120 g pure honey
- 220 ml fresh orange juice
Method
- Dice pineapple, mango, melon and papaya into 1.5 cm cubes.
- Halve the grapes.
- Mix honey and orange juice in a clean bowl.
- Divide fruit among 10 clean 300 ml cups.
- Drizzle with chilled dressing and fit lids.
- Refrigerate immediately for 45 minutes.
You'll need
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Presentation
Alternate colors and top with mango and a little dressing; use clear lids.
Suggested pairing
An individually wrapped spoon.
Storage
Keep in lidded cups refrigerated at 4 °C (39 °F) or below for up to 24 hours after preparation. Transport chilled; discard if the cold chain is broken.
Make ahead
Wash, sanitize as locally required and dry fruit up to 12 hours ahead under refrigeration; cut the same day. Mix and chill dressing up to 4 hours ahead; add at assembly.
Food safety
Wash fruit under running water and sanitize as directed by your local food safety authority. Use clean hands, cutting board and knife. Keep chilled; do not leave out for over 2 hours (1 hour above 32 °C (90 °F)). No milk, nuts or gluten ingredients; check for cross-contact. CONTAINS HONEY: never give to infants under 1 year.
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