When starting a meal with fruit, whether as a soup or salad, focus on flavors that don’t skew too sweet, then amplify them with acid, herbs and spice.
To be honest, I had no idea that starting a holiday meal with a refreshing bite of orange and grapefruit segments was not the norm until I began hosting my own dinners as an adult and found a sea of faces looking at me in complete puzzlement at the little bowls of fruit on their plates. “What’s this?” came the chorus of voices, as they gingerly poked at the citrus with their forks, as if I’d presented them with bowls filled with wriggling earthworms.
It was a relief to find out that recipe developer Chadwick Boyd’s great-grandmother also served a fruit salad — or what she referred to as “fruit cup” — at the start of holiday meals. A cut-glass serving bowl filled with a combination of canned fruit cocktail augmented with fresh bananas and oranges always graced the table to begin the meal, Boyd said. The special dish represented the few items that weren’t grown right there on the family farm in Pennsylvania.
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