Serving fruit to a group of guests can present a challenge. We’ve all seen that desultory grocery store platter of chunked fruit languishing away at the lonely end of the buffet table. There’s always the carved watermelon basket with balls of melon, but that is way to much work for me. I have never been a fan of savory dressing for fruit salads – those mustard and poppy seed versions – and old-fashioned congelead salads get some funny looks these days. So I developed this recipe for a purely sweet, citrusy dressing that that works spring through summer and is versatile to boot. You can vary the citrus to taste, using whatever is available, but all lemon is a bit too tangy.
The lovely, sunshiny yellow color of this dip looks beautiful on a platter with vibrantly colored fruit. Serve this as a dip with juicy strawberries, dolloped over a platter of sliced fruits, or gently stirred through a bowl of mixed, chopped fruit and berries.
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Thank you for this delightful recipe! The combination of orange, lemon, and lime promises a vibrant and refreshing sauce that will elevate any fruit platter. I appreciate the clear instructions and the versatility of this sauce. I look forward to trying it out at my next gathering.