If you can’t find ripe peaches, substitute plums, loquats, or nectarines.
If you prefer, use blackberries or raspberries instead of the blueberries.
The balsamic vinegar will give the fruit salad a slight tangy flavor. For a milder flavor, leave it out.
Keep in mind that the fruit salad will soften and liquid will pool in the bottom of the dish the longer it’s stored.
If you prefer, substitute agave for the honey.
If you’d like a cold fruit salad, ensure that the fruit is chilled before you cut it or refrigerate the cut fruit for 30 minutes before you serve it.
If you don’t want quartered strawberries, slice them thinly or leave small berries whole.
You can refrigerate the leftover fruit salad for up to 2 days, but it will soften and become wetter the longer it’s stored.
It’s important to use softened cream cheese. If the cream cheese is still cold, the creamy mixture will have small lumps in it.
For sweet apples, use Honeycrisp, Gala, Golden Delicious, or Pink Lady. To quickly and easily cut grapes in half, place them between plastic container lids of the same size. Then, simply hold down the plastic lids and slice!
Discard the pineapple juice from the can, drink it, or use it in another recipe.
While you can refrigerate the creamy fruit salad for up to a day, avoid storing leftovers because the apples will brown and the creamy mixture will liquefy.
