Fruchtsalat Mit Nussen (Fruit Salad with Nuts)

This German fruit salad is elegant in its simplicity: honeydew melon balls, sliced oranges, halved grapes, and walnut halves layered in a glass bowl on a bed of crisp lettuce. The dressing is where things get interesting.

Yogurt, lemon juice, and orange juice form the creamy-tart base, but there’s a tablespoon of ketchup in there too. Before you raise an eyebrow, this is a classic Central European dressing trick. The ketchup adds a touch of sweetness, vinegar tang, and a rosy pink color without tasting remotely like ketchup. Evaporated milk smooths it all out, and a dash of white pepper adds a subtle warmth that keeps the dressing from being one-note sweet.

The 30-minute marinating time is key. The dressing seeps into the fruit, the walnuts soften just slightly, and all the flavors start to pull together. Toss right before serving so the lettuce stays crisp and the layers don’t collapse into a jumble.

Chef Tips

• Use a melon baller for presentation. Uniform balls look striking in a glass bowl and hold the dressing in their curves better than chopped chunks.
• Remove all white membrane from the oranges. The pith is bitter and chewy. Take the extra minute to peel it clean.
• Chill the bowl and fruit beforehand. Cold fruit absorbs dressing more slowly, staying firmer and more refreshing.

Variations

• Tropical twist: Swap honeydew for cantaloupe and add kiwi slices for brighter color and tartness.
• Toasted walnuts: Toast the walnut halves in a dry pan for 3 minutes before adding. They’ll stay crunchier in the marinated salad.