A lot of people think of fruit salad as just being fruit cut up in a bowl. To be honest, that can be pretty darn good. But when we think of vegetable salads we tend to assume there’s some kind of dressing on it. Why shouldn’t a fruit salad have the same treatment?
A few years ago I did some research on the raw foods movement. It was fascinating. The basic idea is that the heat from cooking reduces the nutritional value of the food. Raw foodists don’t eat anything that has been heated over about 100 degrees in order to preserve the nutritional integrity of the food.
To be honest, I’m not sure I buy into the whole idea, but then again, I’m not generally sold on anything that includes the words “always” or “never”. That said, raw foodists do have a fantastic principle in food preparation that has changed the way I approach things like fruit salad. The idea is that in every dish you want to have a combination of five types of flavors: sweet, sour, salty, savory, and bitter. With this in mind I created this salad dressing for fruit and while my kids preferred the dip below the grown-up definitely enjoyed the zing this brings to a bowl of fruit.
Deliciously Organic posted a quick little recipe on her Facebook page for a dip for fruit. It’s sweet and tangy and creamy and smooth. I changed her original ratio a bit but it’s basically her recipe. It’s the perfect complement to this fruit salad.