Nostalgic Old-Fashioned Fruit Salad
A Recipe for Delicious Old-Fashioned Fruit Salad Using Leftover Fruits and Vegetables
Although I’m not typically a big fruit eater, I decided to create a nostalgic, old-fashioned fruit salad using fresh fruits from a neighbor and some odds and ends from my fridge. This is the kind of salad that was a staple at Korean holidays or special family gatherings during my childhood. Back then, we often included not just fruits but also ingredients like cucumbers, carrots, imitation crab sticks, ham, and even boiled potatoes. I fondly remember getting scolded for picking out only the fruits and leaving the vegetables! This recipe incorporates colorful fusilli pasta to make it a hearty meal. It’s a fantastic ‘fridge-clearing’ dish that creatively uses up leftover ingredients, perfect for a delicious fruit and mayonnaise salad. Anyone can easily make this satisfying recipe.
Main Ingredients
- 1/2 apple (approx. 140g)
- 60g pineapple
- 100g orange
- 70g cucumber
- 80g tri-color fusilli pasta
- 1 small Korean melon (chamoe)
- 1 pack of Haru Nuts (mixed nuts)
Dressing (Seasoning)
- 5 Tbsp mayonnaise
- 0.1 tsp salt
- 0.5 tsp sugar
For Boiling Fusilli
- 0.5 tsp salt
For Washing Fruits
- Baking soda
- Vinegar
- 5 Tbsp mayonnaise
- 0.1 tsp salt
- 0.5 tsp sugar
For Boiling Fusilli
- 0.5 tsp salt
For Washing Fruits
- Baking soda
- Vinegar
- Baking soda
- Vinegar
Cooking Instructions
Step 1
Instead of indulging in calorie-rich fruit salads too often these days, I decided to recreate the taste of my childhood by making a fruit salad using leftover fruits, reminiscent of special holidays and family celebrations. In the past, we used fruits left over from these events, and it was so delicious that I’d secretly sneak spoonfuls – it’s a dish that holds such fond memories.
Step 2
For this fruit salad, I’ve added tri-color fusilli pasta to make it a more substantial meal. I remember we used to make it with macaroni, and I used to pick out all the macaroni pieces! You can use any ingredients you have in your refrigerator, and feel free to adjust the amounts of mayonnaise, sugar, and salt to your taste. This salad is satisfying enough to be a meal on its own.
Step 3
Bring a generous amount of water to a rolling boil in a pot. Once boiling, add the 80g of tri-color fusilli pasta and 0.5 tsp of salt. Cook for 10 minutes. Unlike regular pasta preparation where you rinse with cold water, for salads, it’s best to drain the pasta without rinsing and let it cool. This helps the fusilli absorb the dressing better.
Step 4
A neighbor kindly gave me some pre-cut pineapple and orange. I re-cut these into slightly smaller, bite-sized pieces, suitable for a salad. The fresh fruits added wonderful flavor and color to the salad.
Step 5
Core and dice half an apple into pieces similar in size to the other fruits. Wash the 70g cucumber thoroughly by gently rubbing it with coarse salt. Then, use the back of a knife to lightly scrape off the bumpy skin; this helps reduce any bitterness and maintains a crisp texture. Cut the prepared cucumber into bite-sized pieces.
Step 6
Wash the small Korean melon (chamoe) thoroughly with baking soda. When peeling, leave some of the green skin on in strips for a more appealing look and added texture. Scoop out the seeds from the flesh and then cut it into bite-sized pieces.
Step 7
In a large bowl, combine the cooled, cooked fusilli pasta and all the prepared fruits (apple, pineapple, orange, cucumber, Korean melon). Gently toss everything together to ensure the ingredients are evenly mixed.
Step 8
To the bowl containing the fusilli and fruits, add the dressing ingredients: 5 Tbsp mayonnaise, 0.1 tsp salt, and 0.5 tsp sugar. These amounts are a guideline; you can increase or decrease the mayonnaise to adjust the taste according to your preference.
Step 9
After adding the mayonnaise, salt, and sugar, gently mix everything together until well combined. While delicious with just fruit, adding a whole pack of crushed Haru Nuts at the end not only makes it visually appealing but also adds a delightful crunch and nutty flavor, creating a more complex salad.
Step 10
The ‘Nostalgic Old-Fashioned Fruit Salad’ is now complete, featuring the delightful crunch of fresh fruits and the satisfying chew of nuts, creating a perfect balance of taste and texture.
Step 11
My mother used to add ground peanuts to the salad for a nutty flavor. Tasting this salad again after so long brought back memories of that savory and crisp taste, making it incredibly enjoyable.
Step 12
This fruit salad feels especially special because I haven’t made it in a while. Its delightful taste is so irresistible that it feels as delicious as the very first time I tried it.
Step 13
This fruit and mayonnaise salad is a wonderful ‘fridge-clearing’ dish, perfect for using up various leftover ingredients from your refrigerator. I encourage all of you to try making this delicious and hearty salad using this recipe.
Step 14
My neighbor, knowing I don’t usually eat much fruit, kindly cut and brought me some fresh fruit. I was so grateful! Because I prefer using fruit in cooking rather than eating it plain, her thoughtful gift allowed me to create this wonderful salad.
Step 15
Making this crisp and refreshing fruit salad after a long time makes it taste even better. The days I make this salad always bring back happy and joyful memories. While fruit prices are high these days, you might not have leftover vegetables, but if you happen to have any leftover fruit, this recipe is a simple and delicious way to use it up! Enjoy your meal!
