Thursday, October 30, 2014 Heshvan 6, 5775

Any Way You Slice It

August 9, 2012 By:
Rivka Tal, Jewish Exponent Feature
Posted In 
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One of the best things about summer is the wide variety of fresh fruit available all season long.

Try topping off your picnic or light summer meal with a sweet fruit salad.

Layered Fruit Salad

Sauce Ingredients:

2/3 cup fresh orange juice
1/3 cup fresh lemon juice
1/3 cup packed brown sugar
1/2 tsp. grated orange peel
1/2 tsp. grated lemon peel
1 tsp. vanilla extract

Fruit:

2 cups cubed fresh pineapple
1 pint fresh strawberries, hulled and sliced
2 kiwi fruit, peeled and sliced
3 medium bananas, sliced
2 oranges, peeled and sectioned
1 cup seedless grapes
1 pint blueberries

In a sauce pan, bring to boil all the ingredients for the sauce except the vanilla extract; simmer for 5 minutes. Add vanilla and cool.

Meanwhile, in a large clear glass salad bowl, arrange fruit in layers in the order listed. Pour sauce over fruit. Cover and refrigerate several hours.

Serves 10 to 12.

Tropical Blueberry Salad

1/4 cup firmly packed light brown sugar
1/2 cup orange juice
1 tsp. vanilla extract
2 cups fresh blueberries
2 cups fresh or canned pineapple chunks
1 mango, peeled, pitted and cubed (about 11/2 cups)
1 kiwi, peeled, halved lengthwise and thinly sliced (about 1/2 cup)

In a microwaveable bowl, combine brown sugar and orange juice. Microwave on high 1 minute. Stir until sugar is completely dissolved. Add vanilla.

In a large bowl, combine blueberries, pineapple, mango and kiwi. Stir in sugar-orange juice mixture until blended. This can be served in pretty bowls, or you can use it as a topping on slices of pound or Angel cake or serve biscuits with it.

Serves 4 to 6.

Summer Fruit Salad With Sambuca

Adults only please!

1 pint strawberries, hulled and halved
1 mango, peeled and diced
1 plum, diced
1 nectarine, diced
1 cup blackberries
1 cup blueberries
1/4 cup sugar, plus more as needed
grated zest of 1 lemon
juice of 1/2 lemon, plus more as needed
2 Tbsps. anise liqueur, such as sambuca or anisette, plus more as needed
1 banana

In a large bowl, combine the strawberries, mango, plum, nectarine, blackberries and blueberries.

Add the 1/4 cup sugar, the lemon zest, the juice of 1/2 lem­on and the 2 tablespoons of sambuca and stir well.

Dice the banana and stir into the salad.

Taste and add more sugar, lemon juice or sambuca, if needed.

Cover and refrigerate for at least 6 hours or up to overnight, stirring occasionally. Taste and adjust the flavorings before serving.

Serves 4 to 6.

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