Fruit salad doesn't have to just be underripe pineapple and strawberries.
__Dear Rick,__Last weekend I made a fruit salad with mangoes, peaches, plums, blueberries, and raspberries to cap off a friend’s cookout. But it tasted like baby food. The flavors didn’t blend together the way I thought they should, and then it just ended up being a soupy, mushy mess that got even sadder once it spent 10 minutes in the sun. Is there such a thing as a good fruit salad? Help—I want to believe.The perfect fruit salad starts with amazingly ripe, delicious fruits .
If your fruit is underripe, that's another problem altogether—and there is a cheat for it. If the fruit is one day short of ripe, leave it in a paper bag on your counter and watch as it magically transforms into ripe fruit the next day. If it's way too firm for just the overnight bag trick, you'll need sugar and acid to soften it.
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