Summer Fruit Salad In A Marinade Soupe De Fruits Dete Recipes
PERFECT SUMMER FRUIT SALAD
The perfect fruit salad for a backyard bbq or any occasion. There are never leftovers! This is one of my favorite fruit salad recipes, as I think the sauce really makes it. This salad is tastier the longer you can let it soak in its juices. I prefer 3 to 4 hours in the refrigerator before I serve it. Enjoy.
Provided by Nicole Graham Holley
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 3h30m
Yield 10
Number Of Ingredients 13
Steps:
- Bring orange juice, lemon juice, brown sugar, orange zest, and lemon zest to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and simmer until slightly thickened, about 5 minutes. Remove from heat, and stir in vanilla extract. Set aside to cool.
- Layer the fruit in a large, clear glass bowl in this order: pineapple, strawberries, kiwi fruit, bananas, oranges, grapes, and blueberries. Pour the cooled sauce over the fruit. Cover and refrigerate for 3 to 4 hours before serving.
Nutrition Facts : Calories 155 calories, Carbohydrate 39 g, Fat 0.6 g, Fiber 4.5 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 4.7 mg, Sugar 28.7 g
SUMMER FRUIT SALAD IN A MARINADE (SOUPE DE FRUITS D'ETE)
Provided by Craig Claiborne And Pierre Franey
Categories brunch, salads and dressings
Time 25m
Yield Four or more servings
Number Of Ingredients 17
Steps:
- Put the water in a kettle and start heating. Split the vanilla bean, if it is to be used, in half lengthwise. Add this to the kettle. Add the lemon and orange peels, mint sprigs and sugar. Bring to the boil and remove from the heat. Cover closely and let the syrup stand until cool. If vanilla bean is not used, add vanilla extract.Chill thoroughly.
- Peel the mango and cut the flesh from the pit. Cut the flesh into thin strips. Cut the flesh from each orange section, carefully cutting between the membranes, and discard any seeds. Keep the fruit in separate piles. Peel the pineapple and cut away any eyes that may remain. Cut the flesh into small pieces. Cut the strawberries into thin slices. Cut the plum in half and cut away and discard the pit. Cut the flesh into thin slices. Cut the peach in half and discard the pit. Cut the peach flesh into half-inch cubes. Peel the kiwi fruit and cut it lengthwise in half. Cut each half into thin slices. Combine the pineapple, peach, blueberries, raspberries and blackberries in a bowl and strain the syrup over all. Garnish the top of the ''soup'' with the strawberry, plum, orange, mango and kiwi pieces arranged symmetrically and slightly overlapping in concentric circles. Sprinkle minced mint over all. As a final garnish, place one raspberry in dead center.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 1 gram, Carbohydrate 81 grams, Fat 1 gram, Fiber 11 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 10 milligrams, Sugar 66 grams
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