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| Exotic soft fruit salad
photo 6/8/16
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There are three things that set this fruit salad apart from the run-of-the-mill. One, all the fruit is soft, either berries or stoned fruit, but no apples, pears or oranges. Two, apple juice replaces the usual sugar-water syrup. Three, the addition of finely diced sweet stem ginger and a tiny amount of ginger syrup adds an exotic layer of flavour.
To take it up an extra level, add a soupcon or two of brandy for a boozy kick.
Extremely easy to put together, the fruit salad should be made on the day of serving but refrigerated at few hours to allow the flavours to blend.
The salad suits every budget: be as frugal or extravagant as you please but probably three fresh fruits is the minimum.
Cost: depends on what's put in it, say £4-5 pounds for a good selection of fruit (there will be leftover fruit for Black Sugar Fruit Cups or smoothies)
Serves: 4-6
Ingred: any or all of
1/2 cup strawberries, quartered
1/2 cup blueberries
1/3 cup raspberries, halved
1/2 cup pitted cherries, halved
1/3 cup grapes, halved if large
1-2 kiwi fruit, skinned and sliced
1/2 cup pineapple segments, fresh or frozen, if poss but drained tinned in juice,not syrup, is ok
1 peach or nectarine, peeled and stoned, coarsely chopped
a handful of fresh lychee fruits, halved or 1/2 cup tinned, drained lychees
200 ml apple juice, organic if poss (3 juice boxes for £1.20 Tesco)
1-2 globes stem ginger in small dice (from jars of ginger in syrup, most supermarkets)
2-3 tbsps ginger syrup in the jar
1 tsp vanilla extract or the seeds from a vanilla pod
Method:
- Place fruit in a large bowl
- Cover with apple juice; add syrup, vanilla & alcohol, if using
- Add finely diced ginger; stir gently to distribute fruit evenly
- Refrigerate at least 4 hours but not overnight
- Serve with yoghurt-cream, thick double cream or ice cream
This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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