Citrus Fruit Salad with Mayonnaise
Fruit salad under mayonnaise is pure Soviet-era cooking, where it appeared not as dessert but alongside cold meat, veal, lamb, poultry, or game. The pairing of sweet fruit with a salty-creamy dressing gives a retro flavor that surprises people first and wins them over second.
The pinch of salt and squeeze of lemon aren’t afterthoughts: they balance the sweetness and keep the sliced apple and pear from browning while the salad sits. Very finely julienned orange zest adds a bright, fragrant lift.
One note for Western cooks who find bottled mayonnaise too assertive here: swap part of it for thick Greek yogurt, or use just a quarter cup (about 60 g) so it coats rather than smothers. The fruit lineup flexes with the season, peaches, apricots, poached quince, or berries all work, but apples stay as the base. Dress it right before serving so the fruit doesn’t weep.
Part of Ukrainian cuisine — 288 more recipes in the section.
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Ingredients
Instructions
Wash the fruit (apples, pear, orange, mandarin), peel it, cut into segments (without seeds or cores), and put it in a bowl.
Just before serving, dust the fruit with powdered sugar, lightly salt it, and mix with the mayonnaise and lemon juice.
Mound everything in a salad bowl and sprinkle with orange zest cut into very thin strips.
Garnish the salad with more of the same fruit, plus stewed prunes, grapes, and berries.
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