Fruit Salad with Lemon–Poppy Dipping Sauce

Name: Fruit Salad with Lemon–Poppy Dipping Sauce
Yield: serves 8 to 10
Ingredients: 3/4 cup sugar; 1 teaspoon Colman’s dry mustard; 1 teaspoon kosher salt; 1/3 cup distilled white vinegar; 1 1/2 tablespoons very finely minced onion (as close to liquid as possible); 1 cup canola oil; 2 tablespoons poppy seeds; 2 crispy, tart apples, peeled, cored, and cut into 1-inch pieces; 2 ripe pears, peeled, cored and cut into 1-inch pieces; 2 ripe bananas, peeled and cut into 1/2-inch-thick slices; Juice of 1/2 lemon; 1 medium pineapple, peeled, cored, and cut into 2-inch pieces; 1 medium ripe cantaloupe or honeydew melon, peeled, seeded, and cut into 2-inch pieces

December 14, 2011

A platter of fresh fruit served with this lemony dip is a beautiful way to kick off brunch. This fruit salad can also be made into fruit kebobs for a different appearance. Just cut slightly bigger chunks and skewer the fruit onto bamboo skewers. You can prepare the fruit and the dip early and have this all ready when guests arrive. When you make the dip, mince the onion very, very finely or purée it, if you like, and be sure to use a neutral oil, such as canola or corn oil. I find that the onion adds a surprising savory flavor, but it’s not at all overpowering.

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