These days, anything can be a salad. Tacos with extra lettuce? Salad. Mayonnaise and tuna? Somehow a salad. Out-of-season berries, underripe melon, and halved grapes tossed together and served at a brunch you're not even trying to be at? Yes, and we shall call it: Fruit Salad. But we can do better than that.
I'm here to tell you that fruit salad can be GREAT, and it can be cool — it's true! I'm talking about perfectly textured, acidic, lightly sweetened fruit sassed up with salty cheese, crunchy nuts, and peppery herbs. I'm talking about fruit drizzled with lime and sprinkled with chile. I'm talking about fruit dressed like a salad and treated like the sweet, special star that it is.
For a great fruit-salad experience, you only need to know one thing, and that is:
Good Fruit + Salt + Green Thing + Crunchy Thing + Cheesy Thing = Amazing Fruit Salad!
Let's break it down.
Always use good fruit. I'm not going to say that if it's not at peak season, don't use it, because we should all be allowed to live our lives. But don't expect a fruit salad made with flavorless fruit to be life-changing, you know?
You really can use nearly any fruit, but I like ones with crunchy texture (apples! pears!), good acidity (nectarines! plums!), and a mellow sweetness (persimmon! cantaloupe!). Avoid anything overly ripe (it can get mushy), anything too small to eat with a fork (blueberries, grapes) and anything that tastes like banana (bananas).
Oh, and I feel pretty passionately about slicing, never cubing or chunking the fruit. But that's deeply personal.
When I was ten, my mom had some friends over for dinner, and one of them (his name was Bob) was eating his watermelon with salt on it. I thought he was pretty gross, but then I tried it and it made the already-great watermelon even better. It changed my life. Thanks, Bob!
Just like vegetables, proteins, and nearly every single thing you'd ever cook, fruit needs a lil' bit of salt to truly sing. It brings out the flavors, kicks it into the savory realm, and keeps things properly seasoned. This is a good time to use that fancy flaky sea salt. (Hot tip: If you don't own fancy flaky sea salt, it's a truly worthy investment. I like this one by Jacobsen.)
Because we are talking about seasoning here, I'll add that if you like things spicy, you can and should season with black pepper or crushed red-chile flake.
This is kind of optional, but adding a fresh green thing here — a leafy thing like spicy arugula or watercress, or punchy tender herbs like parsley, cilantro, dill, mint, and even chives or scallions — will make your fruit salad feel, well, more like a salad. It will also add flavor and texture. I like eating herbs like they are lettuce, so my fruit salads will almost always have a mix of the above.
This is probably my favorite food group. "Crunchy things" make literally whatever you are eating instantly better. Even if the fruit you're using is already crunchy, a sprinkle of toasted bread crumbs (think of them as little croutons), roasted and chopped nuts (almond, pistachio, pecan, and walnut), or even seeds (poppy, sesame, and flax are my faves) will vastly improve your fruit-salad experience.
Okay, so this is optional, but you probably, definitely want some cheesy thing at least somewhere near your fruit salad. This can be a bit of shaved Parmesan, a crumble of feta, or a little bit of thinly sliced white Cheddar. Not all fruits need this burst of creamy, fatty saltiness (extremely acidic fruits like grapefruit or naturally creamy fruits like melon don't really need it), but almost all fruits want it. And while I can't believe I'm saying this: Don't go overboard; whatever cheese you're using, use it in moderation. This is about the fruit, remember?