This month, Tasting Table celebrates all things salad. Keep your cool with us.
Today is a good day for the fruit salad. I wanted this dish (see the recipe) to be exactly that, a real salad, not an afterthought of strawberries and blueberries bobbing around in a bowl. I wanted it to impress fruit salad cynics at every picnic, luncheon and dinner party, with them genuinely enjoying each bite. So basically, I wanted it to be nothing like the fruit salads I slurped down in grade school.
When I was a kid, I happily piled globs of fluffy marshmallow and whip cream ambrosia onto my potluck dinner paper plate, filling my little heart with warmth—and my stomach with pure sugar. And let's not forget the canned fruit cocktail. Scooped into a square of my school lunch tray, this sad assortment of skinless grapes, saggy peaches and, if I were lucky, a half-broken maraschino cherry, bathed lifelessly in a pool of high-fructose corn syrup. Both have sentimental value, sure, but neither of these fruit salads qualifies as real food.