As someone who spends a lot of time cooking, the weather and casual atmosphere of summer make me want to get out of the kitchen for a few months. I prefer quick-to-prepare snack plates, smoothies, and sandwiches—all of which don’t require much planning or preparation. However, this method is generally not suitable for desserts. No matter what the season, my desserts usually require some level of assembly and preparation. Although I expected a piece of dark chocolate to be enough for dessert, it was not satisfying at all. So summer desserts usually require me to get creative. That’s where this updated summer fruit salad comes in. result? A dessert that looks sophisticated but doesn’t require much effort.
I know, I know: you saw the word puff pastry In the title, I say “no effort” here. But I promise this is a truly affordable, low-effort dessert. I’m sharing my tips and tricks, including the easiest meringues you can prepare ahead of time, how to get the most flavor from summer fruits, and tips for decorating recipes so they’re ready for any summer party.
summer fruit salad ingredients
Summer fruits. Ripe strawberries, sweet cherries, peaches, and plums are all great choices for this fruit salad.
lemon. Using both juice and zest ensures you get maximum flavor.
Salt. No dessert is complete without salt!
Honey. I prefer the floral notes that honey adds to granulated sugar, but you can use the latter if you prefer.
Mint. Optional, but I love the freshness this herb brings.
protein. Whipped and baked, these are the driving force behind crispy, crispy meringue.
sugar. For the meringue we need to use granulated sugar.
How to prepare crispy puff pastry
As I said before, making meringue is very easy with this recipe. You don’t have to work hard to make it look perfect. We just need to dry it.
First, let the eggs come to room temperature. It’s usually easier to separate the yolks when the eggs are cold, so I like to separate the eggs and then let the whites come to room temperature. When you beat the eggs, this helps them form structure.
Gradually add sugar. When we beat the egg whites, we also want to make sure we add the sugar about a tablespoon at a time. This will ensure that the particles are all incorporated. Once the sugar is added, we’re going to turn up the mixer speed and beat until the meringue is super glossy and thick.
Bake your meringue. Instead of piping pretty rosettes or trying to shape massive amounts of meringue, we spread a thin layer of meringue on a lined baking sheet. Once baked and dry we will crush the meringue into small pieces. Don’t worry about making it look perfect – it’ll get crushed!
The best part about this meringue is that once you break it into pieces, you can store it in an airtight container and have it ready to use in any future desserts.
How to Maximize the Flavor of Summer Fruit Salads
Fruit salad is one of those recipes that looks simple but can be ruined quickly. It’s all about balancing texture and flavor so that the salad feels cohesive rather than a hodgepodge of ingredients.
When it comes to texture, we’ll have a mix of macerated and freshly chopped fruit. Especially if you’re using berries, make sure to add some fresher and firmer fruit to prevent the texture from feeling mushy and soft.
Think about which fruits have a stronger flavor. I find that the cherry and strawberry flavors are stronger than the blueberry or melon flavors.
Preparation Tips
- Cut all fruits into equal sizes. This means halving or even quartering larger strawberries, chopping peaches, etc.
- Lemon and salt bring the salad together. When macerating fruit, I like to add a squeeze of lemon juice and a pinch of salt along with the sugar. Salt brings out the flavor of each fruit, so even just a pinch can make a big difference.
- Set the meringue aside. If serving guests, I like to create a little assembly line with some whipped cream and a bowl of meringue so guests can serve as they please. It’s so chic – they’ll never know how easy it is for you to prepare.
describe
An easy summer dessert featuring simple meringue and the freshest flavors of the season.
- 4 Egg whites at room temperature
- 150 gram granulated sugar
- 1/2 teaspoon Salt
- 2 cup strawberries, chopped
- 2 cup sweet cherries, halved
- 1 tablespoon Honey
- enthusiasm 1 lemon
- juice 1/2 lemon
- a little salt
- Decorating materials: mint, toasted almonds, whipped cream, etc.
For the meringue:
- Line two large baking sheets with baking paper. Preheat oven to 200 F.
- Add the egg whites to the bowl of a stand mixer and beat on medium-high until soft peaks begin to form.
- Add the sugar about a tablespoon at a time until all the sugar is incorporated. Add salt.
- Turn the mixer to high and beat the egg whites for about 4 minutes, until they are glossy and thick.
- Using an offset spatula, spread a thin layer of meringue onto the parchment paper. You can also pile the remaining meringue into any shape you like.
- Bake in the oven for about 2-3 hours, until the meringue is dry to the touch. Turn off the heat and let the meringue cool in the oven, preferably overnight.
- To store, remove meringue from parchment paper and mash as desired.
fruit salad:
- Chop the fruit and place in a large bowl. Add honey, lemon juice, lemon zest and a pinch of salt. Let sit in the refrigerator for about 10-15 minutes until ready to serve.
- To serve, layer fruit into bowls and top with crushed meringue. Add any other toppings of choice. enjoy!
