Knowledge is knowing that a tomato is a fruit; wisdom is knowing not to put a tomato in a fruit salad. Other fruits, however, are more versatile and love bridging the gap between traditional and fruit salads.
Raspberries, blueberries, strawberries and watermelons all work well when paired with salty cheese, crunchy greens and sweet, reduced balsamic vinegar. Don't believe me? Try our watermelon and raspberry salads and discover the wisdom of savoury fruit salads.
Prep Time: 10 minutes
Quarter piece of a whole watermelon
Quarter of a red onion
Half a cucumber
3 tablespoons of crumbled feta
1 tablespoon of honey
3 tablespoon of oil
Fresh mint (optional)
1. Remove the flesh from the watermelon skin and cut into cubes. Transfer to a serving platter.
2. Peel the onion and finely slice. Finely slice the cucumber into rounds.
3. Add the cucumbers to the serving platter with the watermelons. Top with the red onions. Scatter the crumbled feta over the whole platter.
4. Make a dressing by mixing together the honey and oil. Pour over the watermelon salad. Sprinkle the salad with salt and pepper, and finish with some torn fresh mint leaves.
Prep Time: 5 minutes
Cooking Time: 15 minutes
4 tablespoons of balsamic vinegar
2 large handfuls of baby spinach
1 ball of mozzarella
1 tablespoon of flaked almonds
2 slices of Parma ham
1. Pour the balsamic vinegar into a small saucepan. Bring to a simmer over a very low heat. Reduce for 10 to 15 minutes, stirring continuously, until the balsamic vinegar is a thick syrup. Remove from the heat and set aside.
2. Divide the spinach between two serving bowls. Tear the mozzarella ball into pieces and divide between the two bowls. Top each bowl with a sprinkling of almonds. Tear the Parma ham into pieces and divide between the two bowls.
3. Divide the raspberries between the two bowls. Now drizzle the salad with your reduced balsamic vinegar (if it has gone too cold and hardened up, just put it over a gentle heat for a few minutes until it becomes runny again - add another splosh of balsamic if you have to). Sprinkle with salt and pepper. Serve.
Photos: Mark Duggan