Name: Unexpected Twist: The Michelin’s Secret Fruit Salad Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Fusion
Ingredients: 2 cups strawberries, hulled and sliced; 2 cups mango cubes, peeled and diced; 1 cup blueberries; 1 cup fresh mint leaves, chopped; 1 tbsp aged balsamic vinegar (use sparingly); Pinch of sea salt to taste

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Introduction

This vibrant fruit salad combines fresh seasonal fruits with chopped mint, a splash of aged balsamic vinegar, and a touch of sea salt. The mix of sweet, tangy, and savory flavors makes it a refreshing and unexpected twist perfect for any occasion.

A white bowl filled with a fresh fruit salad sits on a white marbled surface, featuring layers of colorful diced mango in bright yellow, sliced red strawberries, whole dark blue blueberries, and green kiwi pieces. The fruit pieces are mixed together showing their juicy, slightly glossy textures. On top, a small bunch of fresh green mint leaves adds extra color and freshness. In the background, more white bowls of fruit salad and a small black cup with a dark liquid are softly blurred. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups strawberries, hulled and sliced
2 cups mango, peeled and diced
1 cup blueberries
1 cup fresh mint leaves, chopped
1 tbsp aged balsamic vinegar (use sparingly)
Pinch of sea salt, to taste

Instructions

Step 1: Prepare all the fruits by slicing the strawberries and dicing the mango on a clean cutting board. Transfer them to a large mixing bowl.
Step 2: Add the blueberries to the bowl with the strawberries and mango.
Step 3: Add the chopped mint, balsamic vinegar, and a pinch of sea salt to the bowl.
Step 4: Gently toss the salad with a spoon or salad tongs to combine the ingredients and flavors evenly.
Step 5: Let the salad sit for a few minutes to allow the flavors to meld and the juices to develop.
Step 6: Serve immediately in individual bowls or on a large platter, garnished with additional mint if desired.

Tips & Variations

Adjust the amount of balsamic vinegar and sea salt to suit your taste preferences.
Add other seasonal fruits like kiwi or pineapple to personalize the salad.
Serve right away for the freshest texture and best presentation.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 1 day. The fruits may release more juice over time, so give the salad a gentle stir before serving again. It is best enjoyed fresh and not recommended for longer storage.

How to Serve

A close-up view of a clear glass bowl filled with fresh fruit salad, showing three main layers: a bottom layer of bright orange orange slices with juicy texture, a middle layer of vibrant red strawberry halves with visible seeds and moist surfaces, and a top layer of shiny dark blue blueberries and green kiwi slices with fine black seeds. Scattered across the fruit are fresh green mint leaves, adding a touch of leafy texture and color contrast. The bowl is placed on a white marbled surface, emphasizing the vivid colors of the fruit, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit for this salad?

Fresh fruit is best for this recipe to maintain the crisp textures and vibrant flavors. Frozen fruit tends to become mushy and can dilute the salad’s fresh taste.

Is it necessary to add balsamic vinegar?

The balsamic vinegar adds a unique tang and depth that balances the sweetness of the fruit; however, you can omit it if you prefer a purely sweet salad.