New-York tribune., 1910-12-25
THE FRUIT SALAD
Tzco Quite Different Dishes
Called by This Name.

y, There are two varieties of fruit salad
one prepared like the ordinary green salad.
with q dressing of oil and vinegar; the
other a sweet macedoine or a mediey Oh
! fruits dressed with sugar or a sweet sauce
| The first salad is more or less of an anon-
aIv as sweet fruit does not naturally
harmonic with oil and vinegar, whlle an
acid fruit hardly needs vinegar 10 make III
more acid but rather some sugar TO make
| If agreeable eating AS a rule, the best
/ fruits to serve in this way are those thdt
are neither very sour nor very sWeet-Ior
example the apple, as served In the Ia
| miIiar Waldorf salad. or bananas, Whlcn
are delicious with nuts and white grapes
spread with mayonnaise and served on
| celery tips or lettuce. The aristocrat among
salad fruits In this order is the aVocado
pear, which is neither sour nor sweet but
| deHehtfulIy mellow Grapefruit and
oranges, though often used in this way, are
really better with sugary sweet dressinS'
and as for pineapples and Strawberries
they are atrocities in salad form. although
some people must like them, since recipes
for such salads have found their way into
magazines and cookbooks.
| White grapes and nuts are often used TO-
| sether as garnishes to salads or used by
1 themselves as a SdldU, ser Oii a bcU ON
lettuce. The nuts may be stuffed into the
grapes after the seeds have been removed
from the latter
A housewife whose sweet salads are
much appreciated by her guests gives the
following recipe: For five or six people have
ready two medium sized tart apples, two
large peeled oranges. a quarter of a pound
of Malaga grapes, one banana, half cup
full of English walnuts, half cupful of
sugar, the juice of a lemon. one tablespoon n
full of Jamaica rum and a pinch of salt
Cut the apples after peeling- into CHUNKS
and sprinkle them with the lemon juice
Divide the lobes of the two oranges with
small pieces rejecting all white inner skin.
Cut the bananas into slices Seed the
grapes and after mixing the fruit stir in
the salt and sugar. Let them stand ON ice
until the walnuts are shelled and the meats
cut into small pieces. Let the salad
stand about half hour so that the fruits
will become thoroughly mixed The fruits
may vary in quantity at different times
one kind of flavor predominating. n small
pineapple, when easy to obtain, can De
shredded and mixed with the other fruits.
IA few canned cherries add the flavor
and give pink tint TO the whole
The combination of fruits that may he
used in a sweet fruit mixture of this KIND
is almost endless AS a foundation the ba-
mana is without a rival. Its flavor is neil
trail and it does not turn dark with standing
so quickly as the apple Sliced bananas ana
apricots. with small quantity of shredded
pineapple. make a combination that is con-
sidered delicious. The banana and the white
grape harmonic perfectly. Tangerines and
grapefruit or peaches and pears may be
added to bananas with most satisfactory
results and in fact ones fancy can run
riot when concocting combinations of this
sort. with little harm done.
Fruit salads are especially attractive
when served in fruit cups Baskets made
from grapefruit and oranges are often used
in this way and there is a fancy now 10
candy the orange baskets so that both the
cup and its contents may be eaten