Stir it up: Put your fruit in party clothes

Fruit salad. It sounds so great — fresh and sweet and tasty. And anyone can chop up a mess of fruit and dump it in a bowl. But if you are looking for a party-worthy fruit salad, you may need some help.

First, think fresh. You can make a fruit compote from canned or frozen fruits, but for a seasonal delicacy, use fresh.

Second, think seasonal. Seasonal fruits, locally grown when possible, will be the tastiest for your salad. Some may even have ripened on the vine, not in the truck! Check farmers markets and farm stands in your area. Supermarkets these days also feature local produce.

Third, think texture. You want a combination of something crisp (watermelon, pineapple) and softer fruits like berries.

Fourth, think flavor. Plain fruit, unadorned, is a treat. But if you want to fancy it up, here are some ideas for flavor accents:

Ÿ Toasted nuts. Most nuts toast in 5 to 8 minutes in an oven set at 350 degrees. Almonds, pecans, hazelnuts and walnuts are good choices. If you are a billionaire, try pine nuts. Add nuts just before serving so they don’t get soggy.

Ÿ Liqueurs. Try fruit or nut-flavored liqueurs such as Grand Marnier and triple sec (orange), framboise or Chambord (raspberry), Frangelico (hazelnut) and amaretto (almond). In the winter, an eau de vie like Poire William (pear), a brandy like Calvados (apple) or a drizzle of rum can really jazz up a fruit salad. If you don’t want to use alcohol, try fruit juices: Orange and cranberry are good bets.

Ÿ Candied ginger and dried, chopped fruits.

Ÿ Herbs and spices. Fresh mint leaves, lavender, a grinding of cinnamon or cardamom ... experiment! How about a few sprigs of fresh basil or lemon grass?

Ÿ Citrus zest.

Ÿ Fancy sugars or honey. Sprinkle the fruit with turbinado, muscovado or demerara brown sugars, or with apple blossom, chestnut or lavender honey.

The recipes here come from books old and new. “The Back in the Swing Cookbook” by Barbara C. Unell and Judith Fertig (Andrews McMeel, 2012) is written for survivors of breast cancer, with recipes that are healthy and delicious. The authors describe the concoction here as “fruit in party clothes.” “The Fearrington House Cookbook” by Jenny Fitch (Ventana Press, 1988) is an oldie but goody, and it is an indispensable volume if you like to entertain without doing yourself in. The Grand Marnier sauce also goes exceptionally well with pound cake.