Fruity Salads: Genius Or A Crime Against Food?

The country has never been more divided than when it’s debating putting fruit into savoury dishes. There isn’t a friendship group across the land that hasn’t spent hours – maybe even days – discussing pineapple on pizza and let’s not get started on raisins in coleslaw.

But we’re all also in love with the trend of eating the rainbow and adding fruits to salads is one of the easiest ways to do it. So, if you’re still not convinced, read on to find out some of our favourite combos and embrace the dark side, even if you think it’s wrong.

Mango and crayfish salad

There’s something irresistible about the subtle flavour of crayfish when it’s added to juicy mango that really makes it sing. These two ingredients really shouldn’t work together, but they do and the protein from the crayfish makes it filling, while the mango helps to keep you hydrated through a warm summer’s day.

You can throw them together in a bowl with some salad leaves and your favourite dressing or go all out with this recipe from Yes Please. You’ll get an extra hit of fruit from the grapefruit and the benefit of all that good fat from the avocado – it’s a winner all round.

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