recipe

You can find this recipe and many more in our cookbook Gaby's Latin American Kitchen.

safety
  • Uses a knife
difficulty
  • Intermediate
yield
  • Serves 10 to 12
  • Makes 12 cups

A note from Gaby Melian:

The ensalada de frutas I grew up with in Argentina is not your everyday fruit salad. Many different types of fruit are cut into bite-size pieces and soaked in citrus juice and ice cubes. In South America, Christmas falls right in the middle of summer, making a cold fruit salad the perfect holiday dish. The fancier the gathering, the more fruits I like to add to my ensalada de frutas. A basic version of this dish involves banana, green apple, pear, orange, and grapes. But to make it superfancy? Add pineapple. For me, pineapple smells like Christmas. That’s when the pineapples are in season and affordable and taste amazing in Argentina. When I was growing up, my abuela always added a few spoonfuls of sugar to her ensalada de fruta.

Prepare Ingredients

½ cup
lemon juice, squeezed from 3 lemons
1
green apple
1
ripe Anjou or Bartlett pear
2
bananas
2
oranges, plus 2 cups freshly squeezed orange juice
2 cups (10 ounces)
strawberries
1 cup
½-inch pineapple pieces (you can substitute canned pineapple in the winter)
1 (15-ounce) can
sliced peaches, drained and chopped into ½ inch pieces
3 cups
ice cubes
2 cups
water
2 tablespoons
sugar (optional)

Gather Cooking Equipment

Large bowl
Cutting board
Chef’s knife
Paring knife
Ruler
Rubber spatula
Serving spoon
Serving cups or bowls
1
 
½ cup
lemon juice, squeezed from 3 lemons
1
green apple
1
ripe Anjou or Bartlett pear
2
bananas
2
oranges
2 cups (10 ounces)
strawberries

Pour the lemon juice into a large bowl. Chop the apple, pear, bananas, oranges, and strawberries following the photos below, adding each fruit to the bowl of lemon juice as you chop. (This will ensure that the apples, pears, and bananas do not oxidize and turn brown!)

Prepping fruit pt 1

To prepare apples and pears: Use a chef’s knife to cut around the core to remove 4 large pieces.

Place the pieces flat side down on the cutting board. Slice each one ½ inch thick. Rotate the slices and cut crosswise (the short way) into ½-inch pieces.

Prepping fruit pt 2

To prepare oranges: Use a chef’s knife to slice off the top and bottom of 2 oranges. Cut away the peel and pith (the white part) from each.

Cut each orange into quarters. Place the orange pieces flat side down, and slice crosswise (the short way) ½ inch thick.

Prepping fruit pt 3

To prepare bananas: Peel the bananas and discard the peel. Use a paring knife to slice the bananas crosswise (the short way) ½ inch thick.

To prepare strawberries: Use a paring knife to slice the strawberries in half lengthwise through the stem end. Place the strawberries flat side down. Use the tip of the knife to cut out the green leafy parts.

 
2
 
1 cup
½-inch pineapple pieces
1 (15-ounce) can
sliced peaches, drained and chopped into ½ inch pieces

Use a rubber spatula to gently stir until the fruit is well coated with lemon juice. Add the pineapple and peaches to the bowl and toss gently to combine.

 
3
 
2 cups
freshly squeezed orange juice
3 cups
ice cubes
2 cups
water
2 tablespoons
sugar (optional)

Add the orange juice, ice cubes, water, and sugar (if using). Gently stir to combine. Serve in cups or bowls with some juice spooned over top—the juicier the better! (The salad can be covered with plastic wrap and refrigerated for up to 3 hours.)