Randy Parr
TVWBB Super Fan
Here's another one of those recipes that you can throw together in a few minutes...again, great for a large crowd. The trick to a great fruit salad is finding the best fruit available and varying the color and texture. Choose among any of these fruits, and these are just my favorites and by far, not a complete list. Enjoy!
Simple Syrup (about 1 quart)
4 Cups sugar
4 Cups water
Flavoring (can be one or a combination of both and again the amounts vary according to your taste, but beware, too much vanilla causes the syrup to turn brown)
Vanilla extract 1tsp-1Tbsp (a variation can be a whole bean heated along with the syrup)
Almond extract 1/4tsp-1tsp (beware, almond is potent stuff!)
Combine the water and sugar in a saucepan and heat until the sugar dissolves. Set aside to cool (if your using a vanilla bean, now is the time to add it), once cool, add flavoring. Refrigerated can last for a month or longer.
Assorted fruit: some cubed, some balled, some sliced.
Melon (anything ripe will do)
Apples
Pears
Grapes
Blueberries (if your lucky enough to get wild, even better)
Strawberries
Rasberries/Blackberries (very fragile, add last)
Cherries
Peaches (skin them first by dipping in boiling water for a minute)
Plums
Pineapple
And this list goes on...just vary the color and texture and be careful adding citrus, some mild,sweet citrus is okay (mandrarin oranges..) but it fights with the flavor of the fruit and deserves it's own salad (combo of orange, grapefruit, pineapple..)
Chopped spearmint (1/4 Cup for a large bowl, more or less to taste...peppermint is too strong and should be avoided)
Toss mixed fruit in a bowl with mint, cover with simple syrup and refrigerate at least an hour for flavors to meld.
Serve as is or with fresh whipped cream. If it's a hot day a scoop of vanilla ice cream in the bowl with the fruit is a nice change.
Simple Syrup (about 1 quart)
4 Cups sugar
4 Cups water
Flavoring (can be one or a combination of both and again the amounts vary according to your taste, but beware, too much vanilla causes the syrup to turn brown)
Vanilla extract 1tsp-1Tbsp (a variation can be a whole bean heated along with the syrup)
Almond extract 1/4tsp-1tsp (beware, almond is potent stuff!)
Combine the water and sugar in a saucepan and heat until the sugar dissolves. Set aside to cool (if your using a vanilla bean, now is the time to add it), once cool, add flavoring. Refrigerated can last for a month or longer.
Assorted fruit: some cubed, some balled, some sliced.
Melon (anything ripe will do)
Apples
Pears
Grapes
Blueberries (if your lucky enough to get wild, even better)
Strawberries
Rasberries/Blackberries (very fragile, add last)
Cherries
Peaches (skin them first by dipping in boiling water for a minute)
Plums
Pineapple
And this list goes on...just vary the color and texture and be careful adding citrus, some mild,sweet citrus is okay (mandrarin oranges..) but it fights with the flavor of the fruit and deserves it's own salad (combo of orange, grapefruit, pineapple..)
Chopped spearmint (1/4 Cup for a large bowl, more or less to taste...peppermint is too strong and should be avoided)
Toss mixed fruit in a bowl with mint, cover with simple syrup and refrigerate at least an hour for flavors to meld.
Serve as is or with fresh whipped cream. If it's a hot day a scoop of vanilla ice cream in the bowl with the fruit is a nice change.