Recipe for: Fruit salad with mint for May Day - photo 1
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Recipe for: Fruit salad with mint for May Day

Desserts May Day Salads 30 min Easy 6 wyświetleń ~43.70 PLN * - (0)
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Description

Seasonal fruit salad combining the sweetness of strawberries and pears with the tartness of rhubarb and lemon, highlighted by fresh mint. A light, refreshing, and visually striking dish — perfect for a picnic, barbecue, or May Day table. The rhubarb is briefly stewed with a bit of sugar, which softens its tartness and creates delicate, meaty pieces; fresh strawberries add juiciness. The sauce made from orange juice with a touch of honey (optionally yogurt) brings the flavors together and gives an appetizing shine. The salad works well as a light dessert after grilled dishes, a side for coffee, or an outdoor dessert. Served in a bowl or in individual serving dishes, it looks very colorful and fresh.

Ingredients Used

Ingredients (10)

Servings:
4
  • Strawberry 400 g
  • Rhubarb 250 g
  • Apple 1.1 szt. (~200 g)
  • Pear 0.8 szt. (~150 g)
  • Lemon 0.6 szt. (~50 g)
  • Mint 30 g
  • Sugar 30 g
  • Orange juice 100 ml
  • ✨ Opcjonalne
  • Honey 40 ml
  • Natural yogurt 200 g
💰 Szacowany koszt dania: ~43.70 PLN (10.93 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the rhubarb

1

Rinse the rhubarb under running water. If the stalks have fibers, peel the outer skin thinly with a peeler or by gently cutting with a long knife and pulling off the fibers. Cut the rhubarb into pieces about 1.5–2 cm long.

Ingredients: Rhubarb
Use a sharp knife and a cutting board. If the rhubarb is young and not fibrous, peeling is not necessary.
2

In a small saucepan, place the chopped rhubarb, 30 g of sugar, and 2 tablespoons (about 30 ml) of water. Heat over medium heat, stirring with a wooden spoon for about 4–6 minutes, until the rhubarb releases its juice and becomes soft but still holds its shape. After cooking, set aside to cool.

Ingredients: Rhubarb, Sugar
The best is a small steel or enamel pan with a diameter of 18–20 cm. Do not bring to a boil over high heat — rhubarb breaks down quickly. Check with a fork: when the fork easily goes into a piece, it is ready.

Preparing the fruits

3

Wash the strawberries, remove the stems, and cut them in half or quarters depending on their size. Wash the apple and pear; if you want, you can peel the skin. Remove the cores and cut the fruits into cubes or thin slices (about 1–1.5 cm).

Ingredients: Strawberry, Apple, Pear
Use a wide plate or a large bowl for cutting, making stable cuts with a sharp knife. If you don't want to peel the apple, wash it thoroughly.
4

Squeeze half a lemon into a small bowl, straining out the seeds. Drizzle the cut apple and pear with 1–2 teaspoons of lemon juice to prevent browning and add fresh acidity. Grate the remaining half of the lemon gently (the zest) — a bit of zest will add aroma.

Ingredients: Lemon
Use a microplane or fine grater for the zest and a small sieve to prevent seeds from getting into the juice.

Sauce

5

In a separate bowl, mix 100 ml of orange juice with 1–2 teaspoons of lemon juice (depending on your preferred acidity). If you want to use honey (optional), add 40 g of honey and mix thoroughly until a smooth liquid sauce forms. Alternatively, you can add 200 g of natural yogurt instead of honey, mixing the juice with the yogurt to create a creamy dressing.

Ingredients: Orange juice, Honey, Natural yogurt, Lemon
Use a fork for vigorous mixing or a small whisk. If the honey is too thick, heat it briefly (10 seconds) or mix it with warm juice to combine more easily.

Salad Assembly

6

In a large bowl, place the chopped strawberries, apple, and pear, along with the cooled rhubarb. Add fresh mint leaves — tear them with your fingers over the bowl to release the aroma. Drizzle with the prepared sauce (if using yogurt — drizzle evenly, if using honey — gently mix), then gently stir with a silicone spatula for 10–15 seconds, so the fruits do not lose their shape.

Ingredients: Strawberry, Rhubarb, Apple, Pear, mint, Honey, Natural yogurt, Orange juice
The best is a large glass or wooden bowl; use a silicone spatula or salad spoon. Gently mix so the strawberries do not break apart.

Serving

7

Transfer the salad to small bowls or one large bowl. For decoration, sprinkle with grated lemon zest and a few whole mint leaves on top. If you are using honey, drizzle a few drops before serving. Serve chilled for 10–15 minutes or immediately.

Ingredients: Lemon, mint, Honey
If you're planning to transport it to a picnic, keep the sauce separate and mix just before serving to prevent the fruit from releasing too much juice in the container.

Fun Fact

💡

Rhubarb appeared in European cuisine as an ornamental vegetable in the 17th century, but quickly found its use as a fruit in desserts — its tart flavor pairs wonderfully with seasonal strawberries.

Best for

Majówka piknik deser letni grill

Tips

🍽️ Serving

Serve chilled in transparent bowls to highlight the contrast of colors. For a creamier version, use natural yogurt mixed with a bit of honey. It can be served with thin baguette toasts spread with butter and caramelized sugar.

🥡 Storage

Store in an airtight container in the refrigerator for up to 24 hours. The juice may separate — gently stir before serving. Do not freeze, as the fruit will lose its texture after thawing.

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