|Mixed Fruit Salad|
MAKES: 4 servings
TIME: About 30 minutes
Any combination of fruit will work here. Choose what’s ripe and fresh; there’s no point in using fruit that has no flavor. Lemon zest adds a lovely element.
1/2 small cantaloupe or papaya, seeded, peeled, andcut into chunks
1/4 small honeydew or 2 mangoes, seeded, peeled,and cut into chunks
1/2 pineapple, peeled, cored, and cut into chunksZest and juice of 1 lemon
1 tablespoon sugar, or to taste
1 pint strawberries, hulled and halved
1 pint blueberries
1 pint blackberries
2 oranges, peeled and segmented
Put the melons, pineapple, lemon zest and juice, and sugar in a bowl and toss; add the remaining ingredients and toss gently (taking care not to crush the berries). Serve within a few hours of mixing.
Mixed Fruit Salad with Mint. Add 1/4 cup Sugar Syrup (page 921) and 5 sprigs fresh mint. Pick the leaves from the mint sprigs and set aside. Combine the sugar syrup and stems in a small pot; bring to a boil, then turn off the heat and steep until cool; discard the stems. Chop the mint leaves. Toss the fruit in the mint
syrup along with the mint leaves.
Mixed Fruit Salad with Coconut. Great with tropical fruits like papaya, mango, and pineapple: Add 2
tablespoons Sugar Syrup (page 921), 2 tablespoons coconut milk (to make your own, see page 389), and
1/4 cup shredded coconut. Toss with the fruit as in the main recipe.