Fruit vs Vegetable Salad Dressings: Why You Should Be Eating More Fruit

It’s been almost 20 years since I first heard about the fruit salad dressing concept and I’ve loved every bite I’ve had.

The fruit itself has a refreshingly tart flavor and its crunchy texture is the perfect way to enjoy a salad without having to be tempted by the more sugary alternatives.

But that’s not all that is fruit salad.

The dressing can also be used to make fruit pie crusts, apple slices, and other desserts.

It’s versatile enough to be used in so many different ways, and if you’re like me, you enjoy the versatility.

And, yes, the idea of fruit and vegetables in a salad has always been something I’ve wanted to try, but I never really got around to it. 

I started experimenting with fruit salad dressings in 2013 when I realized that I could make a salad dressing without having any of the ingredients at all.

I decided to make a fruit salad with a fruit-based dressing for a recipe called  Fruit vs Veggie Salad Dressing.

It was a quick, easy, and healthy way to add a splash of fruit to a salad. 

But the fruit was a little hard to work with.

I was having trouble finding a sweet and tart fruit to add to my salad dressing and I ended up with a mix of sweet and salty fruit, so I didn’t get to taste the fruit.

So I started over.

I thought I would try the same recipe using a different fruit, but instead of a fruit with a sweet, tart, and salty taste, I ended on the opposite end of the spectrum.

I started with a combination of fruit, watermelon, avocado, peaches, and nectarines.

I then added a few things to make the fruit taste more fresh, including some fresh herbs and rosemary.

I then used a vegetable peeler to remove some of the excess fruit.

And finally, I added some fresh mint and lavender to the dressing. 

The result was a very satisfying salad with no fruit at all in it, but with a little extra time, I think it would be even better.

And yes, I’ve tried it with all sorts of fruits.

Fruit from fresh fruits like peaches and cherries, but also berries, apples, pears, and apricots.

I also tried fruit salad from fresh mangoes, raspberries, blackberries, kiwis, kola nut, pecans, peppercorns, and strawberries. 

Now that I have the fruit dressing, I am planning on making a fruit and vegetable salad for lunch the next day.

I know I will be using the dressing as a base to make other salad dressers like this one. 

Fruit vs Vegetables Dressing Ingredients 1 small sweet and/or tart fruit (such as peaches or cherries) 1/2 cup fresh herbs, such as basil, rosemary, mint, or lavender (such a mix is delicious) 1 tablespoon olive oil 2 tablespoons watermelon juice (optional) 1 bunch of peaches (or 1 cup of dried fruit) (optional if using watermelon) 1 1/4 cups watermelon halves 1/3 cup peaches slices or pieces 1 tablespoon lemon juice or lime juice (to taste) Directions Place the fruit and herbs into a bowl and mix until well combined.

Add the watermelon and the watermelons watermelon pieces and mix thoroughly.

Add in the lemon juice, lemon juice and lime juice.

Set aside to marinate for at least 30 minutes or up to an hour.

Serve immediately.

How to make a fruit basket using only ingredients you already have

A fruit basket recipe that uses only ingredients in the fruit you already eat?

That’s one of the more difficult fruits to make and it’s the kind of thing that would require you to be really good at fruit picking.

If you’re like me and like to have a little bit of variety in your fruits and vegetables, then this fruit basket is for you.

It’s easy to make, it’s easy on the kitchen, and it makes the perfect breakfast for the holidays.

This fruit basket makes a delicious addition to any holiday dinner table.

Ingredients For the fruit: 1 large ripe avocado 1/2 cup sliced pineapple 1/4 cup sliced mango 1 tablespoon fresh ginger 1 tablespoon dried cranberries 1 tablespoon coconut oil 2 tablespoons sugar for frying 1 cup shredded coconut 1/3 cup honey For the batter: 1/8 cup unsalted butter 1/5 cup coconut oil 1/6 cup sugar 1 teaspoon salt For the dough: 1 cup all-purpose flour 1/1 cup coconut flour 1 tablespoon salt 1 tablespoon sugar 1 tablespoon baking powder 2 teaspoons baking soda 1 teaspoon cinnamon For the toppings: 1 tablespoon honey For a quick and easy breakfast, you can also use this fruit bowl as a side dish for your main dish.

It makes a great gift for friends and family.

Ingredients To make the fruit basket, melt the butter in a large pan over medium-high heat.

Add the pineapple, mango, ginger, cranberries, coconut oil, sugar, and salt.

Cook until the coconut oil is melted and the mango is soft, about 3 minutes.

Add in the honey, flour, coconut flour, and baking powder.

Mix until smooth.

Add 1 tablespoon of the honey to the batter and mix well.

Add 2 tablespoons of the coconut flour and mix until the dough is soft.

Fold in the shredded coconut and honey.

Pour the batter into a greased, parchment-lined baking sheet.

Use a pastry brush to lightly coat the bottom and sides of the baking sheet with the batter.

Brush the top and sides with remaining coconut oil.

Bake for 20-25 minutes until golden brown on top.

Allow the fruit to cool before slicing into wedges.

Serve with fresh fruit or other fruit toppings.

Notes If you don’t have a fruit or vegetable processor, you could use a food processor.

The fruit should come out fine when it’s cooked.

Nutrition Facts How to Make a Fruit Basket using only Ingredients You Already Eat article Recipe adapted from: A fruit bowl recipe from Food Monster magazine.

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All recipes are 100% vegan, sugar-free, low-carb, high-protein, and gluten-free.