Food contributor David Hagedorn devised this recipe for a picnic, freezing part of the fruit salad so it remains cold by the time it is served. The technique would work even if you're not taking this salad on a picnic: Freezing some of the fruit brings out the sugar in it; as it thaws, it macerates the rest of the fruit as if some sugar had been sprinkled in.
Servings: 4 - 6
- 1 pineapple, peeled, cored and cut into 2-inch chunks
- 1 pound red or green seedless grapes, pulled off the bunch
- 1 pound strawberries, hulled and wiped clean, large ones halved
Place 2 cups of pineapple, 1 cup of grapes and about 8 strawberries in a 1-gallon resealable plastic food storage bag. Press out excess air and freeze. Store the remaining fruits in separate resealable bags and refrigerate. Just before leaving for the picnic, add all the fruits to the bag with the frozen fruits and toss to combine.
Adapted from chef and former restaurateur David Hagedorn.
Tested by Yoku Noguchi.
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