Mediocre ingredients and an overly sour taste give the dish a bad name but with a few simple guidelines you can make a great fruit salad.
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Serious Mealtimes / Vicky Wasik
There’s no way to talk about fruit salad without acknowledging the genre’s generally abysmal state of affairs. Whether it’s on the menu at your local brunch spot in a giant bowl on a picnic table or in a plastic bin at the airport you can rarely expect more than a mix of seasonal berries and chopped pineapple with a few chunks of melon thrown in for bulk.
I have no problem with the individual components but as a collection a fruit salad reminds me of Michael Jackson's Celebrity All-Stars: an astonishing collection of popular fruits gathered for a good cause yet less than the sum of its parts.
