Apple, Melon And Pineapple Salad With Balsamic Vinegar

/ / / Apple, Melon And Pineapple Salad With Balsamic Vinegar
a dish of Apple, Melon And Pineapple Salad With Balsamic Vinegar and white napkin with a fork

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Bright colourful fruity salad is what you want to have on hot sunny summer days. And this apple, melon and pineapple salad with balsamic vinegar is a perfect choice

It’s crispy, juicy and refreshing. With the dressing that tastes a little spicy yet delicious.

Time To Enjoy The Salad

Most of the ingredients of this salad recipe use summer produce. So, naturally, summertime is the best time to enjoy this salad as you can get the products with the best quality.

But, there is no restriction on to when you can have this apple, melon and pineapple salad really. Because you now can get all sorts of fruits and vegetables pretty much all year long.

a plate of Apple, Melon And Pineapple Salad With Balsamic Vinegar

Having said that though, this salad goes very well as an appetizer for your summer barbecues. Or, you can have it as a starter of your happy occasions such as Eid celebrations, festive holiday seasons, and Ramadan iftar

The Fruits That Go Well With Balsamic Vinegar

There are plenty of choices for us to pick to make a fruit salad with balsamic vinegar.

As a rule of thumb, I personally think crunchy fruits such as apples, melons, watermelons, and pears are among them. 

photo collage of steps to arrange fruit salad

And if you want to go for rather soft fruits, I’d say pineapple, peaches, and all berries like strawberries, raspberries, blackberries and blueberries are good too.  

A Bit Different Balsamic Vinegar Dressing

You only need balsamic vinegar, extra-virgin olive oil, dried chilli flakes, honey and salt. 

a photo collage of steps to make balsamic vinegar dressing

When it comes to vinegar and olive oil, make sure you choose good quality ones. Because some balsamic vinegar tastes very sour without the richness and deep flavour. 

I tried quite a few different brands in the past. But for now, I’m happy with this balsamic vinegar from Filippo Berio. I find it delicious when I mix it with early harvest extra-virgin olive oil like this one. At times, I just mix the two and have it as a dip for a piece of nice artisan bread.

As for the chilli flakes, it’s to give a bit of kick and jazzed-up flavour that makes this balsamic vinegar dressing a little different. You can put more or fewer chillies according to your taste. Just add a pinch at a time and add more if you feel like it.

For the last few years, I’ve been using Himalayan salt because I believe its natural benefits for our health. But if you don’t have it, you can always use the table salt.

Top Tips To Prepare Crispy Fruit Salad

  • Prepare each ingredient and keep it in an individual bowl or container until you are ready to serve the salad.
  • Make the dressing in a mason jar (I use a used jam jar), and keep it before you’re ready to serve.
  • Assemble the salad at the last minute before serving, and drizzle the dressing generously over the salad. 

Related Recipes

Thank you for checking out this recipe. I hope you like it and want to try it. When you do, I’ll really appreciate it if you can share what you think about the recipe in the comments below.

Please follow me on Facebook, Instagram and/ or Pinterest @soyummyrecipesbydevy to sneak a peek at what’s cooking in my kitchen.

Before you go, don’t forget to check out my other salad recipes that you may like:

Thank you and all the best.

Yield: 2 large portions

Apple, Melon And Pineapple Salad With Balsamic Vinegar

Apple, Melon And Pineapple Salad With Balsamic Vinegar on a large plate with white napkin and a fork

This apple, melon and pineapple salad with balsamic vinegar is a perfect choice for hot summer days. It’s crispy, juicy and refreshing. With the dressing that tastes a little spicy yet delicious.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • For the salad:
  • 150 gr/ 5.29 oz cantaloupe melon.
  • 150 gr/ 5.29 oz pineapple.
  • 100 gr/ 3.53 oz cucumber.
  • 100 gr/ 3.53 oz radishes.
  • 100 gr/ 3.53 oz granny smith apple (see the note).
  • 50 gr/ 1.76 oz feta cheese.
  • 50 gr/ 1.76 cashew nuts.
  • 30 gr/ 1.06 oz rocket leaves.
  • For the dressing:
  • 3 tbsp/ 45 ml/ 1.52 fl.oz extra-virgin olive oil.
  • 1 tbsp/ 15 ml/ 0.51 fl.oz Balsamic vinegar.
  • ¼ tsp dried-red chilli flakes.
  • ⅛ tsp Himalayan salt (see the note).
  • ½ tsp clear honey.

Instructions

The salad:

  1. Cut the cantaloupe melon and pineapple into cubes.
  2. Trim the radish and slice them in equal thickness.
  3. Peel, core and chop the apple. 
  4. Peel, deseed and cut the cucumber into cubes.
  5. Pan roast the cashew nuts until they’re slightly brown and crunchy. Let them cool and crush them a little bit.

The dressing:

  1. In a small bowl, put the balsamic vinegar, extra-virgin olive oil, dry chilli flakes, salt, and honey.
  2. Mix well until all is kind of emulsified.

To assemble:

  1. Arrange the rocket leaves on a big plate. 
  2. Add the melon, pineapple, apple, radish, apple, and cucumber.
  3. Sprinkle the cashew nuts all over.
  4. Crumble and scatter the feta cheese over the fruits and leaves. 
  5. Drizzle the dressing over the salad and mix everything using the salad spoons. 

Notes

  • You can swap the cashew nuts with any nuts you love. Hazelnuts, Brazil nuts and Pecan nuts are good options too.

Nutrition Information

Yield

2

Serving Size

1

Amount Per Serving Calories 282Total Fat 17gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 11gCholesterol 22mgSodium 368mgCarbohydrates 30gFiber 4gSugar 23gProtein 6g

The nutrition calculation you find here is just a guide provided by online nutrition calculator. You should not use to substitute advice from nutritionists or health practitioners.

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