Fresh Fruit Salad with Gingery Orange Mayonnaise Dressing - WRIC Richmond News and Weather -

Fresh Fruit Salad with Gingery Orange Mayonnaise Dressing

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FRESH FRUIT SALAD WITH GINGERY ORANGE MAYONNAISE DRESSING
6 to 8 servings

 

Gingery Orange mayonnaise Dressing:

  • 2 to 3 firm ripe plums, seeds removed and thinly sliced
  • 2 firm ripe peaches or nectarines, peeled or unpeeled as desired, seeds removed, and  thinly sliced
  • 2 firm ripe pears, peeled or unpeeled as desired, core and seeds removed, and cut into bite-size pieces or thin wedges
  • 1 cup cubed peeled fresh pineapple
  • 1 cup cubed peeled cantaloupe or honeydew or other desired melon, or a combination
  • 1 cup firm ripe sweet dark (Bing) or golden (Rainier) cherries, seeds and stems removed,  each cut in half or seedless red or green grapes, or a combination 1 cup firm ripe whole red or black raspberries or blackberries or blueberries, stems removed, or sliced firm ripe strawberries, or a combination
  • 1 firm ripe medium to large banana, peeled and thinly sliced
  • Crisp bibb or Boston or leaf lettuce as desired
  • Freshly grated orange peel as desired for garnish (optional)
  •  

Prepare Gingery Orange Mayonnaise Dressing; set aside. 

Prepare fruits and refrigerate until serving time.  May add dressing, mixing gently, before refrigerating, if desired. Add banana slices to fruit mixture just before serving to avoid discoloration.  

To serve, turn fruit mixture into a large bowl lined with bibb or Boston or other leaf lettuce. Or arrange 1 or 2 leaves of bibb or Boston or other leaf lettuce on individual salad plates; spoon fruit mixture onto lettuce of choice, dividing evenly.   If dressing has not been added previously, spoon desired amount of dressing over fruits.  Garnish as desired.

 

Gingery Orange Mayonnaise Dressing:
about 1¼ cups

  • 1 cup mayonnaise or reduced-fat or no-fat mayonnaise
  • 1/3 to ½ cup chopped crystallized/candied ginger
  • 2 tablespoons unsweetened orange juice
  • 1 to 2 tablespoons honey or to taste (optional)
  • Pinch of ground ginger or to taste (optional)
  • Pinch of salt
  • Pinch of paprika (optional)

 

In a small bowl, combine all ingredients, blending well.  Cover and refrigerate until ready to serve.  May store in the refrigerator in a tightly sealed glass jar for up to two weeks. 

Variations: Omit ginger and add 1/3 cup finely snipped fresh mint (no stems) to dressing. Garnish salad with sprigs of fresh mint and grated orange peel. 

                    Garnish salad with coarsely chopped nuts of choice.