"fruit salads" news and stories

Day Two in our four-day run of cool salads for hot days features a combination that is visually stunning but that you may find a bit odd. Shaking up the taste buds is good for you, though, so while at first blush the idea of smoked salmon with melon and strawberries sounds unappealing, give it a shot. Montréal photographer Chrystian Guy used salmon that's maple-syrup cured, so when he mixes it with mâche, the fruit, some yellow onion, chickpeas, and a dressing of olive oil and a squeeze of lime juice, the smooth, sweet maple notes actually blend right in.

I hunted around Kitchen Daily and found that chef Marcus Samuelsson is a fish-and-fruit kind of guy. Try his recipe for jicama-and-mango salad with salmon.

Become a member of the Slashfood Flickr pool for a shot of having your photos featured in Feast Your Eyes.

Summer is the season of fruit, since it seems that more things are in season than at any other time of year. Not only is fruit good for you in terms of nutritional value, but fruits can even help you lose weight. The easiest way to incorporate fruits into your diet is to cut up a large bowl of them and keep them in the fridge. A fruit salad will last longer than fruits stored at room temperature and, because they are already cut up, they are available for snacks and other meals.

There is no recipe for fruit salad, so you can include any kind of fruit you like. Melons and stone fruits, such as peaches and nectarines, are good choices and berries, grapes and pineapple work well, too. For breakfast, serve the fruit salad with yogurt and honey, adding a topping of nuts or granola for some crunch. This combination works well for a light lunch, too. Fruit salad can't really be the focus of dinner, but it can still be served as a side and provides a particularly nice contrast to smoky, tangy barbecue.

And for dessert? Berries and sweetened whipped cream still counts as a fruit salad, right?