Fruit Salad

I'm not saying this lime sugar wouldn't be wonderful, but for years I have used a spoonful or two of frozen limeade concentrate to accomplish the same thing. When fresh limes are pricy or rock-hard (or both) it's a good substitute.

As if there isn't enough sugar in all that delicious fruit. Here in Mexico we simplify this recipe considerably by just putting a shaker of Tajin seasoning [widely available across the US] next to the salad. It has dried lime juice, chili powder, and salt. That's all. And is perfect on fruit, vegetables, and almost anything else. It is not "hot".

Even in summer, sometimes the farm stands and markets sell fruit that does not have optimal flavor. A little sugar, a little lime juice, and a couple tablespoons of chopped mint can make bland fruit pop. Especially that expensive organic watermelon you just bought that turned out to have very little taste!

Instead of sugar, I add a little limoncello. Delicious.

I make it ahead and refrigerate, but leave out the banana slices and strawberry halves until the last minute, folding them in just before serving. I also add a couple of tablespoons of rum or brandy to the syrup. Every time I serve it, I make quite a lot but there is usually none leftover. If there is any leftover, refrigerate and blend the next day, for a superior smoothie.

I sometimes add 1 teaspoon sugar to sliced strawberries or mixed sliced fruit. It is not to sweeten them but to bring out the juices. Also try a bit of finely grated ginger root to fruit salad with the lime, it is delicious.

The sugar creates a light syrup with the fruit juices. We used to do this with strawberries when I was growing up. Just a smidgen of sugar on cut strawberries with just a little anisette added (we're Italian descent).

We have made a version of this for years, but using honey instead of sugar. The lime accent really does wonders for any fruit salad.

This is a perfect summer treat. I used berries, kiwi and grapes and the sweet and sour element made the flavors sing. Next time I'm going to play with adding some spicy elements as recommended and see what happens!

As a Southerner, I always add salt to my watermelon and then the lime zest and lime….cut in a grid and put forks around a common platter…an afternoon treat or a dessert. Everyone loves it.

The very small amount of sugar is to release the lime oils and permeate it throughout the salad rather than concentrating in the zest.

My fruit salad is always a hit and asked for when I say, "what should I bring" Whatever is in season works best and cut up the fruit a little larger than bite-size for it to stay longer. ALWAYS serve at room temperature, the aroma of strawberries makes everyone's mouth water.

Lemon and honey is great too.

Marinating fresh fruit in lemon juice and simple syrup and garnishing with mint takes it to the next level. It is ridiculously simple, yet every time I bring it to a summer potluck people rave about how delicious it is. This approach sounds equally amazing - I can't wait to try it.

Thought it would be fun to try, but I think just a squeeze of lime just before serving would be enough. I don’t think the sugar added to the flavor and made the fruit a bit mushy IMHO.