Description
This refreshing fruit salad combines sweet strawberries, grapes, cantaloupe, and pineapple with crunchy, homemade sugared walnuts for a delightful texture and flavor contrast.
Ingredients
Scale
For the Sugared Walnuts:
- 2 cups coarsely chopped walnuts
- 1/4 cup water
- 1/4 cup white granulated sugar
For the Fruit Salad:
- 3 cups fresh strawberries, hulled and chopped
- 3 cups red grapes, halved if large
- 3 cups cantaloupe, cut into bite-size chunks
- 3 cups fresh pineapple chunks
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a large baking sheet with a non-stick baking mat (like Silpat) or aluminum foil sprayed with non-stick cooking spray.
- Prepare Sugared Walnuts:
- In a small bowl, combine the water and granulated sugar. Stir until the sugar is mostly dissolved.
- Add the coarsely chopped walnuts to the sugar-water mixture. Stir until the walnuts are evenly coated.
- Pour the coated walnuts onto the prepared baking sheet and spread them out in a single, even layer.
- Bake Walnuts: Bake for 10 minutes.
- Cool and Separate Walnuts: Remove the baking sheet from the oven. Stir the walnuts once or twice while they are still warm on the baking sheet to help prevent them from sticking together in large clumps as they cool. Allow the walnuts to cool completely on the baking sheet. Once cool, break apart any remaining clumps.
- Prepare Fruit: While the walnuts are cooling, wash, prepare, and chop the strawberries, grapes, cantaloupe, and pineapple.
- Combine and Serve: In a large serving bowl, combine the chopped strawberries, grapes, cantaloupe chunks, and pineapple chunks. Add the cooled sugared walnuts. Toss gently to combine. Serve immediately.
Notes
- Walnuts: Chopping the walnuts coarsely provides a nice texture. Stirring them as they cool is key to preventing one large sticky clump.
- Fruit: Use fresh, ripe fruit for the best flavor. Feel free to substitute other fruits based on seasonality or preference (e.g., melon, kiwi, mango, berries).
- Serving: This salad is best served shortly after combining the fruit and walnuts to maintain the crunchiness of the nuts.
- Storage: If you have leftovers, store them in an airtight container in the refrigerator. The walnuts will soften over time.