Though popular, (it’s admittedly hard to resist a pile of fruit which someone else has done the work of cutting up), fruit salads have always seemed more an element of color added to the table than any real, culinary achievement. The lot of them seem to fall into similar ruts:
“sometimes the apples were mealy and the cantaloupe was hard. The blueberries might be mushy and the mint a little bruised, and the bananas always got a bit sludgy after half an hour of sitting around.”
Yet, even if you do pick your produce right, a bowl full of fresh, market fruit still seems a little bare, a little unfinished. Enter NPR, with a secret to livening them up a bit. Add their secret ingredient, and your next fruit salad will be far from a table-decorating afterthought.
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