Savory Fruit Salad

Even here where it’s warm most months of the year, I can’t find enough of these summer fruits to make this salad. Would’ve made sense to wait until June to print.

picked the recipe because I had some fennel and peaches to use up. Love the fennel and lime and mint combination!

Fennel is wonderful but needs to be cut small or very thin so you get the flavor but not as much of the stringiness.

Biking on Scholar's Ave in the height of summer at 2pm you'd stop at the fruit-wallah and buy a cup fashioned out stitched and dried Tej leaves: banana slices, slightly unripe mango cubes, watermelon cubes and if you were lucky, pineapple. Lemon juice, salt, ground black pepper and a sprinkle of his own masala after you gave an approving nod to his gesture as question. Overripe bananas and herbs not welcomed. Give it to kids returning from the beach/lake this summer and win them over for ever.

Pretty yummy. I used apple, orange, blueberry, strawberry, mango and grapes. Had no mint but basil substituted nicely. I was lured in by the "Savory" and didn't get that note until adding a couple of splashes of mushroom soy sauce.

This was delicious and not overly sweet. I love fennel, but jicama would be a great sub if you don’t. We used strawberries, black and red raspberries, plums, apricots, peaches, and cherries. Delicious. :)

this was sooo good. i couldn’t find fresh fennel so i improvised and used fennel pollen. spectacular

Loved this fruit salad and I have made it twice in the past two weeks for pool parties. I bought my fennel from a farm so the second time I made it I used the Fronds. I chopped them up like a herb and they added such a wonderful flavor without biting into a large piece of fennel.

We halved the recipe because there were only 3 of us, and still had left overs. Otherwise prepared the recipe as-listed. Really a great summer salad, or a side for richer foods. For the “chopped ripe fruit,” we used what we had on hand - a handful each of blueberries, raspberries, blackberries, strawberries, 3/4 Fuji apple, 2x mandarins, and 2x yellow mango. IMHO, the fennel bulb adds an essential element of welcome bitterness, though opinions varied (my 19 yo son was unconvinced).

Sacrilegious, i know, but I couldn’t find fresh fennel. Is it not fennel season?? So instead I sprinkled some fennel pollen on instead. Amazing! Can’t wait to try this with actual fennel

Delicious! The fennel makes it.

Amazing fruit salad; hit with everyone. I love the fennel, added such a unique dimention to the flavors and with the honey/oj/mint it didn't overpower. Next time, I plan to SHAVE the fennel to really get it thin and blend even more since many folk tend to be timid around it's flavor.

Much like Leslie mentioned this is more macerated fruit than salad. A way to add more savory notes would be to get some granny smith apples or honey crisp and pickle them to add a contrasting sour crunch into the salad in addition to her idea. you could also take the fennel and roast it in a oven at 350F until they become crisp so you have nice solid crunch element. Another thing is be aware that ripe fruit like honeydew will be very soft and texturally unpleasant when mixed.

I made this with celery instead of fennel, and that was fine. I added some ground fennel seed for the fennel flavor. finishing with lime juice, mint, and salt made it extra tangy and juicy.

Sorry but stone fruit is not in season yet even here in CA... Maybe end of June, July... The stone fruit you buy now will be hard as a rock and tasteless, wait to the 4th!