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The Guardian - UK
The Guardian - UK
Lifestyle
Ravinder Bhogal

Tropical, Mexican-style and Middle Eastern: Ravinder Bhogal’s fruit salad recipes

Ravinder Bhogal's shaved mango and cucumber salad with tajin and tequila dressing.
Ravinder Bhogal's shaved mango and cucumber salad with tajin and tequila dressing. Photograph: Phoebe Pearson/The Guardian. Food styling: Hanna Miller. Prop styling: Lucy Turnbull. Food styling assistant: Thea Hudson.

Most of our experiences with fruit salad are dull: straight out of a can in saccharine syrup or unripe, slippery, unidentifiable chunks hastily bought from a sandwich chain when you’re trying to be healthy. The best ones, however, are life-enhancing and made fresh at home. And, with summer offering up a bounty of ripeness, now is the best time to make them. Eat them sweet or savoury, heighten their flavour with floral waters, spices, aromats, herbs or citrus, and enjoy for breakfast, lunch or as a refreshing after-dinner treat.

Shaved mango and cucumber salad with Tajín and tequila dressing (pictured top)

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