Fruit Salad With Honey, Figs, and Dates
Frugal recipe featuring a simple honey-lime sauce and a variety of fruits, including bananas, peaches or pears, figs, and dates. The recipe is adaptable, allowing for substitutions of fruits and dried fruits.
Frugal recipe featuring a simple honey-lime sauce and a variety of fruits, including bananas, peaches or pears, figs, and dates. The recipe is adaptable, allowing for substitutions of fruits and dried fruits.
- Carbohydrate 35.3744 g
- Cholesterol 0 mg
- Fat 0.62085 g
- Fiber 5.14000007867813 g
- Protein 1.84405 g
- Saturated Fat 0.11449 g
- Serving Size 1 1 Serving (220g)
- Sodium 1.563125 mg
- Sugar 30.2343999213219 g
- Trans Fat 0.125435 g
- Calories 138 calories
Step-by-step
- Mix 1 tablespoon honey with 1 tablespoon lime juice and water in serving bowl.
- Peel and slice bananas; add to bowl.
- Cut peaches or pears in wedges and add them.
- Add figs and dates.
- Mix gently.
- Add remaining honey and lime juice if you like.
- Refrigerate until ready to serve.
- Serve topped with almonds.
How do you keep bananas from turning brown before the salad hits the table?
Acids slow polyphenol oxidase, the enzyme responsible for the rapid browning of sliced bananas and stone fruit. Whisking fresh lime or lemon juice directly with honey and water before introducing the fruit coats each piece in a protective barrier, preserving visual appeal for up to four hours in refrigeration. When substituting firmer winter pears for peaches, slice them slightly thinner to ensure they absorb the dressing without remaining chalky.
Why does a raw fruit mixture sometimes release an excessive puddle of liquid?
High-sugar fruits like Medjool dates and fresh figs undergo osmosis when submerged in an acidic, sugary syrup, drawing cellular water outward if left to marinate too long. Toasting slivered almonds in a dry skillet over medium heat for three minutes provides necessary textural contrast against the soft, yielding dates. Keeping the toasted nuts separate until the final plating prevents them from absorbing moisture and losing their distinct crunch.
