Today, I’m going to cheat! I’m going to give you a recipe for a Spiced Marinade for a Marinated Fruit Salad, and the picture you’re looking at is just a sample of one such option.
Being the end of May and with summer here – OK, not for another 22 days to be officially summer – but hey, with the heat we’ve already had, You aren’t going to argue, with me (especially since you know I have a kitchen full of very sharp knives!).
I’ve often said that baking takes detailed following of instructions, cooking is quite easy and forgiving. Nothing is more forgiving than salads!
Fruit salads today aren’t limited by seasonality as they used to be. We get berries in the dead of winter; citrus in summer; strawberries and melons all year long. What we don’t grow here in the USA due to climate requirements come to us from South America, Australia, New Zealand…countries south of the Equator where they are currently entering winter and getting melons, berries, and summer fruit from us!
So make the fruit salad with different melons, berries (the darker the berries and cherries color, the sweeter and more healthy they are. Peaches will be out soon; apricots will appear and disappear quickly since they have such a short life….enjoy them all. Dice up some avocado into your fruit salad; it gives a nice added touch.
Make the marinade and include as many extra fruits as please your eye and your palate; pour it over the fruit, let it set a bit, and enjoy with some cake or cookies….or a scoop of frozen yogurt or ice cream.
Welcome June and summer with a smile!
Marinated Fruit Salad
- 3 large apples
- 3 large navel oranges (or tangerines)
- 1 small pineapple
- 1 small cantaloupe
- 1 small honeydew
- 1 pint strawberries
- 2 bananas, sliced
- Few mint leaves, chopped finely, for garnish (optional)
Whatever other fruit and/or berries you want to add. Think color – flavor – texture.
- 1/2 c sugar
- 1 c water
- 1/2 tsp fresh lemon juice
- 2 cinnamon sticks
- 1/2 tsp. whole cloves*
- 1/2 tsp. whole allspice *
- 1/2 c Kirsch Liqueur **
In small saucepan, combine sugar, water, lemon juice and cinnamon sticks. Tie cloves and allspice in cheesecloth and add to mixture. bring to a boil over moderate heat; lower heat. Cover and simmer 5 minutes. Remove from heat and let cool. Remove cinnamon sticks and spice bag. Stir in Kirsch.
* If you don’t have whole cloves and allspice, use 1/8 tsp. ground cloves, 1/4 tsp. ground allspice and 1/8 tsp. ground cinnamon combined. Put into a tea infuser or wrap in several layers of cheesecloth. Some of the ground spices will seep into the marinade so you may want to strain it through clean cheesecloth.
** If you don’t want to use Kirsch Liqueur, or any alcohol, cranberry juice is a good substitute.