For many years now, my favorite dish to bring to a potluck has been enormous fruit salads. This is made with summer fruit, which are now cheap year-round. I usually start with a whole seedless watermelon, and end up with several gallons of fruit salad, enough for 20 or 30 good-sized servings. I like to make this the same day I serve it, and I keep it at room temperature so that the fruit tastes as sweet as possible. I avoid the more flavorless melons such as honeydew. I personally dislike blueberries and leave them out. Any of these listed fruit can be included or left out depending on taste, availability, price, etc.
What I normally include:
- a seedless watermelon
- a cantaloupe
- a pineapple (yes, I know that's a tropical fruit)
- seedless grapes of various colors
What I usually leave out:
- other sweet melons (Sharlyn, Crenshaw, etc.)
- Carambolla (star fruit)
This is a rather quick recipe to prepare if you know the trick to rapid cutting of melons.
- Cut off the ends of the melon.
- Stand it on an end, and cut off the rind around the melon. Flip it to the other end and finish the peeling.
- Cut in half, and scoop out the seeds. (Except for watermelon, which doesn't have a seed cavity.)
- Slice/chop/cube the melon. Done!
20 to 40 portions.