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.
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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.
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.
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.
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:
- Asinan Jakarta: Indonesian crispy salad with spicy peanuts and tamarind.
- Cucumber and tomato salad in a spicy dressing.
- Gado-gado Jakarta recipe.
- Rujak Serut: Indonesian sweet potato slaw with tamarind dressing.
Thank you and all the best.