Whether we’re organizing a buffet brunch or a “serve from the left – clear from the right” sit down affair, we always like to start our brunches with an appetizer or salad, especially a fruit salad. Choice of fruit for a fruit salad can reflect what fruits are currently in season, or you can use frozen fruits any time of year. Just be sure to thaw the frozen fruits and drain them thoroughly before dressing and serving.
You can put a serving bowl of fruit salad on the buffet table with small bowls next to it so your guests can help themselves if you’re having a buffet style brunch, but if it’s a sit down soirée, you will want to serve the salad to each guest in a small bowl.
Below are five of our favorite fruit salads and a corresponding dressing for each. You can use our recipes or create one or more of your own. However you serve the starter, be sure your guests get enough to whet their appetites, but not so much that they won’t be able to sample all the other brunch offerings.
Brunch Fruit Salads
Assorted Melon Salad with Champagne Dressing:
- 1 cup diced watermelon balls
- 1 cup honeydew melon balls
- 1 cup cantaloupe balls
- 1 cup casaba melon balls
- ¼ cup Amoretti Premium Champagne syrup
Place the melon balls into a large serving bowl, pour the champagne syrup over the melon and gently stir to coat.
Mixed Berries Salad with Raspberry Poppy Seed Dressing:
- 1 cup sliced strawberries
- ½ cup raspberries
- ½ cup blackberries
- 1 cup blueberries
- ¼ cup Amoretti Premium Raspberry syrup
- 1 Tbs poppy seeds, toasted
Place the berries into a large serving bowl. Toast the poppy seeds in a heated dry skillet until fragrant. Combine the poppy seeds with the raspberry syrup, pour it over the berries, and gently stir to coat.
Citrus Salad with Orange Liqueur Dressing:
- 1 ruby red grapefruit
- 1 white grapefruit
- 2 blood oranges
- 2 navel oranges
- 2 tangerines
- 2 clementines
- ¼ cup Amoretti Premium Grand Orange Syrup or Amoretti Premium Triple Sec Syrup
Peel and section the grapefruit, oranges, tangerines and clementines, combine the sections in a large serving bowl, pour the Grand Orange or Triple Sec syrup over the fruit, and gently stir to coat.
Stone Fruit Salad with Kirsch Dressing:
- 2 peaches, sliced
- 2 plums, sliced
- 2 nectarines, sliced
- 4 apricots, sliced
- 2 cups cherries, pitted
- ¼ cup Amoretti Premium Kirsch syrup
Slice the peaches, plums, nectarines and apricots and halve the pitted cherries. Combine the fruits in a large serving bowl, pour the Kirsch syrup over the fruit and gently stir to coat.
Tropical Fruit with Jamaican Rum Dressing:
- 2 cups papaya, peeled and diced
- 2 cups mango, peeled and diced
- 2 cups fresh pineapple, peeled and diced
- 2 bananas, peeled and diced
- ½ cup shredded unsweetened coconut, for garnish
- ¼ cup Amoretti Premium Jamaican Rum syrup
Combine the papaya, mango, pineapple and bananas in a large serving bowl. Pour the Jamaican rum syrup over the fruit, gently stir to coat, and garnish with shredded coconut.