Martha Stewart would know, I decided, so I visited marthastewart.com and typed in “fruit salad” recipes. Out rolled all kinds of fruit-salad doll-ups. I chose the marinade that accompanied her Ruby Fruit Salad, which called for chopped plums, blackberries, and blueberries to take center stage. I used the fruit I had on hand—Granny Smith apples, bananas, kiwi, red grapes, and strawberries (For Hubby I always have to make up a small batch minus the strawberries, who develops severe gastrointestinal problems from the strawberry seeds. He can hardly be in the same room with a strawberry without pains developing, so I have to be very careful not to get these mixed in.)
The Ruby Fruit Salad dressing is a mixture of brown sugar and lime juice, in which the salad ingredients soak overnight. As the lime juice and brown sugar sit together, they create a delicate syrup that suits this fruit salad perfectly. Plus since the dressing acted as a preservative, I could cut up all my fruit (including the banana) the night before without anything turning brown. This saved bunches of time in the panic between church and lunch when I was trying to get the food ready.
Ruby Fruit Salad Dressing atop Fresh Fruit
3 tablespoons light-brown sugar (or brown-sugar substitute)
2 tablespoons freshly squeezed lime juice (from 1 lime)
2 cups seedless red grapes, sliced in half
3 kiwi, peeled and chopped
2 Granny Smith apples, cored and diced
1 large banana, diced
1 cup strawberries, stem removed, diced
In a large bowl stir together sugar and lime juice. Let stand 10 minutes for sugar to dissolve. Add red grapes, kiwi, apples, banana, and strawberries; toss to combine. Refrigerate up to 1 day. Garnish with mint sprigs, if desired. Serves 4.