This colorful salad is a luscious addition to brunches, or showcased on a buffet table.
Guests who have lukewarm attitudes towards fruit salad my find themselves coming back for seconds!
Switch up the ingredients to align with the season. In the summer when stone fruit is at its best, include some plums, or apricots, or nectarines. Plums are divine.
In the fall or winter, showcase apples. Enjoy!

Fruit Salad Royale
Yield: 6 to 8 servings
1 1/2 cups peeled, sliced kiwi
2 cups hulled, quartered strawberries
2 cups green or red seedless grapes, halved if large
2 cups sliced stone fruit (such as nectarines or plums) or apples
1 cup peeled orange or tangerine or clementine segments
1/4 cup orange liqueur
3 tablespoons orange juice
1 tablespoon agave syrup or granulated sugar
1. Prep the fruit and set aside. In a large bowl combine liqueur, juice, and sugar; stir to dissolve sugar. Add fruit and toss (I use two rubber spatulas to gentle toss the mix). Cover and chill up to 2 hours.
Source: “Melissa’s Everyday Cooking with Organic Produce” by Cathy Thomas
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