Champagne Fruit Salad
Any combination of seasonal fruits can be used. Fruit and sugar syrup can be combined up to 12 hours before serving; store in refrigerator. Add chilled champagne just before serving, click here
Fruit Salad Deserts
Fruit salad is the simplest and easiest dessert of all. It is full of great nutrition and a healthy way to end a meal. Use any ripe fruit in season, but in an emergency tinned fruit will do.
Featured Fruit Salad Recipe
Ingredients
- 2 oranges
- 2 Clementines
- 3 ripe pears
- 8 oz grapes 3 bananas
- 2-3 tablespoons liqueur (kirsch, or maraschino) — optional sugar syrup (made with 6 tablespoons water, 3 oz granulated sugar and strip of lemon rind, or piece of vanilla pod)
Recipe
- First prepare the sugar syrup : dissolve sugar slowly in the water, add lemon rind or vanilla pod, and boil for 1 minute.
- Tip into a bowl and leave to cool.
- Remove flavouring.
- Cut peel, pith and first skin from oranges with a sharp, serrated-edge knife to expose flesh; then remove segments by cutting between each membrane.
- Peel and slice Clementines.
- Peel and quarter pears, remove core, cut each quarter into two.
- Pip grapes by hooking out pips with eye of a trussing needle.
- Only white grapes should be peeled, not black ones.
- If skin is difficult to remove from white grapes, dip them into boiling water for 1 minute.
- Peel bananas and cut in thick, slanting slices.
- Moisten fruit with sugar syrup, add liqueur and turn fruit over carefully.
- Set a plate on top to keep fruit covered by the syrup.
- Chill before serving.