What is the best way to make a low-fat fruit salad in a trifle bowl?

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Discussion Overview

This thread explores various approaches to preparing a low-fat fruit salad in a trifle bowl, with participants sharing their experiences and preferences regarding fruit selection and preparation methods.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, suggests using mostly fresh fruit and preparing it ahead of time, leaving some pieces for demonstration.
  • Another participant shares their experience of adding canned fruit, like peaches or pears, to enhance flavor and presentation.
  • One user mentions using frozen mixed fruit for convenience and cost-effectiveness.
  • Another participant describes a method of layering fresh fruit with low-fat yogurt and granola for a different take on fruit salad.
  • Several users express the importance of presentation, with one participant noting the appeal of using a melon baller for aesthetic purposes.
  • One participant recounts a successful fruit salad made with fresh pineapple, strawberries, and cantaloupe, emphasizing its popularity at a family event.
  • Another participant discusses the cost of fruit compared to other dessert options, noting that it can be more expensive but worthwhile for special occasions.
  • One participant shares their apprehension about cutting a fresh pineapple and seeks advice on improving their technique.

Areas of Agreement / Disagreement

Views differ on the best combination of fruit types and preparation methods, with no clear consensus emerging on a single approach.

Contextual Notes

Participants share personal experiences and preferences, reflecting a variety of approaches to making fruit salads for different occasions, particularly in a demonstration setting.

Who May Find This Useful

Consultants looking for ideas on preparing fruit salads for events or demonstrations may find the shared experiences and suggestions beneficial.

ElizabethPurvis
ElizabethPurvis
Messages
101
I have a host next weekend who wants me to make a fruit salad in the trifle bowl. For anyone who has done this before, did you use fresh, frozen, canned or a combo of all 3 for this? She wants something low fat because most of the guests count all their calories. Also, would you demo this or put it together ahead of time and have another recipe to demo? If you would demo a different recipe, let me know what you would do, so I can pass it on to my host! THanks for all of the wonderful help!!

Elizabeth
 
I would use fresh and cut up most all of it ahead of time saving one or two pieces to peel or garnish in front of them
 
I would do the same but I always like to add some canned fruit light juice , it adds abit of juice to it . you can use slice peaches ,pears or pinnapple then use the rest in Fresh sounds good to do all summer with a Chopped salad in the SA platter with handles
 
I would go to Sam's buy Dole's frozen mixed fruit and throw it in the bowl! It really makes a nice presentation - economical too.
 
  • Thread starter
  • #5
I like all these ideas! Thanks!!
 
If you go with the fresh fruit, you could let folks watch you disect a Pineapple, and make a layer of chunks, then have some canteloupe and honeydew melons and play with the melon baller, and the crinkle cutter, for a variety of shapes and effects. You could use a NO FAT yogurt and sprinkle in a couple packets of Splenda to 8 oz., and sprinkle with our Cinnamon plus. Use a layer of that and trim the top with sliced Strawberries done with our Egg Slicer Plus. Not only will it be pretty in the Trifle bowl but it uses quite a few of our tools. You could even do a layer of Low Fat Cool whip.
 
I've already done this using MOSTLY fresh fruit. The only canned fruit that I layer in is mandarin oranges. I drain the oranges & layer them with the rest of the fruit, using the remaining juice to make sort of a "dressing". I add a touch of lemon or lime juice to the mandarin orange juice & then sprinkle in a touch of sugar or splenda and about a teaspoon or so of either lemon or lime zest depending on which juice you use.

I prep most of the fruit ahead of time & bring it with me in the Chillzane server or other like container. I then leave small pieces to be able to demonstrate the Core 'n' More, crinkle cutter, microplane grater, etc, etc. The only fruit that I leave whole & will demo from start to finish using the santoku knife is a fresh pineapple. For some reason, guests are really WOWed by that.

For another variation, you could try layering fresh fruit with lowfat or nonfat yogurt & some granola -- sort of like a low-cal breakfast parfait.
 
I always prep things and only cut up a few in person.
 
I made a yummy melon salad with watermelon, honeydew, and cantalope, all made into balls with the melon baller. It was pretty!
 
chefmelody said:
I made a yummy melon salad with watermelon, honeydew, and cantalope, all made into balls with the melon baller. It was pretty!
Click to expand...

I'm sure it must have been beautilful!!!!!! Now you have me wanting to get a melon baller too! Funny I checked my stuff and I don't own one. I can't wait for the fruit to be more in season here!
 
I just made one this weekend for Easter: fresh pineapple, strawberries and cantaloupe. I used 1 pineapple, 1 pound of berries cut up (chunks, not slices) and 1 melon, made into balls with the Core & More. I could barely get the lid on the trifle bowl, but it was a big hit, especially with the kids.
 
I think that the fruit is a more expensive trifle compared to an easy chocolate one...
 
Fruit is definitely more, especially now. But it was fantastic for Easter brunch!
(And it wasn't a show that I took it to- it was a family function.)
 
  • Thread starter
  • #14
Ok, so I decided to go with just demo'ing the pineapple as the host wants me to have most of the fruit cut up and ready to go when I get there. I have only cut up a fresh pineapple once, and it wasn't pretty (I cut the tip of my finger almost clean off!). Anyone have any suggestions on how to do this? I'm wanting to practice before the show so I look like I know what I'm doing, plus, I LOVE fresh pineapple! TIA!

Elizabeth
 
Watch the Spring DVD - there are tips and instructions there.
 
  • Thread starter
  • #16
I knew it was somewhere! Thanks!
 

Frequently Asked Questions

What fruits are best for a low-fat fruit salad in a trifle bowl?

For a low-fat fruit salad, consider using a mix of fresh fruits such as strawberries, blueberries, kiwi, pineapple, and watermelon. These fruits are naturally low in fat and high in vitamins and antioxidants, making them a healthy choice.

How can I enhance the flavor of my low-fat fruit salad?

You can enhance the flavor of your low-fat fruit salad by adding a splash of citrus juice, such as lemon or lime, or a drizzle of honey or agave syrup. Fresh mint leaves can also add a refreshing touch.

What is the best way to layer the fruit in a trifle bowl?

To create an appealing layered effect in a trifle bowl, start with a layer of the denser fruits like pineapple or bananas at the bottom. Follow with lighter fruits like berries and kiwi. Alternate layers to create a colorful presentation, ensuring that each layer is visible from the sides of the bowl.

Can I add a low-fat dressing to my fruit salad?

Yes, you can add a low-fat dressing to your fruit salad. A simple yogurt-based dressing made with low-fat yogurt, a bit of honey, and a splash of vanilla extract can add creaminess without the extra fat. Just be sure to mix it gently to avoid bruising the fruit.

How long can I store my low-fat fruit salad in the refrigerator?

Your low-fat fruit salad can be stored in the refrigerator for up to 2-3 days. To keep the fruits fresh and prevent browning, store it in an airtight container and consider adding a bit of citrus juice to help maintain color and flavor.

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