• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Reluctant Gourmet

  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Careers
  • Contact
menu icon
go to homepage
search icon
Homepage link
  • Planning
  • Recipes
  • Ingredients
  • Techniques
  • Tools
  • Shop
  • Tips
  • Schools
  • Contact
    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter
  • ×

    Green Fruit Salad Recipe

    July 27, 2011 by G. Stephen Jones Leave a Comment

    Jump to Recipe Print Recipe

    Green Fruit Salad Recipe

    I just interviewed Chef Antony Osborne from the Culinard culinary schools. He is an amazing person who has traveled around the world cooking at some of the top restaurants in the world before becoming the Dean of the cooking schools at Culinard.

    The interview is amazing especially if you're thinking about going to culinary school to enter the food industry. As the Dean of a top cooking school, Chef Osborne offers great advice for those interested in becoming a professional chef. He talks about what makes one culinary school stand out from the rest as well as what he hopes his students take away from their education.

    As a way to introduce Chef Osborne to you, I asked him to send me a simple recipe you might appreciate. Here is what he said,

    "I have attached my Green Fruit Salad recipe, which is perfect for breakfast or dinner on a hot summers day and so easy to make. I hope you enjoy it."

    Print Recipe

    Green Fruit Salad Recipe

    Perfect for breakfast or lunch on a hot summer afternoon.
    Prep Time20 mins
    Cook Time5 mins
    Total Time25 mins
    Course: Salad
    Cuisine: American
    Keyword: salad
    Servings: 6 people

    Ingredients

    For the Salad

    • 8 ounces seedless green grapes
    • 8 ounces kiwi fruit peel & slice
    • 4 ounces greengage plums stoned & diced
    • 8 ounces green Granny Smith apples diced
    • 8 ounces ripe green William Pears diced
    • 4 ounces star fruit peeled & sliced
    • 8 ounces lime segments plus zest
    • 4 ounces pistachio nuts lightly chopped
    • 2 tablespoons fresh mint julienne

    For the Syrup Base

    • 1 pint water
    • 4 ounces sugar
    • 2 ounces fresh lime juice
    • 1 tablespoon mint liquor

    Instructions

    • In a saucepan, add water, sugar and bring to a slow boil. Remove from the heat and add lime juice. Allow to cool. Chill well.
    • To prevent discoloration, put all prepared fruit into the syrup. Chill well before serving.
    • Add at the last minute the pistachio nuts, julienne of mint and mint liquor.
    • Serve in a glass.

    Notes

    Do not keep fruit in the syrup for more than two days.
    You have to blanch the lime zest three (3) times in boiling water and then cook in a sugar solution to confit the zest.

     

    « What Are The Best Types of Culinary School
    Broiled Tomatoes with Parmasan Cheese and Fresh Herbs »

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Search My Site

    Who Is The Reluctant Gourmet?

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    How Not to Cook Book

    Cooking Mistakes and How to Fix Them

    Categories

    Reluctant Gourmet on Instagram

    Footer

    About the Reluctant Gourmet

    I'm a work-at-home dad who enjoys cooking, learning everything I can about the culinary world and sharing it with you. To learn more about me... Read More…

    • Facebook
    • Google+
    • Instagram
    • LinkedIn
    • Pinterest
    • RSS
    • Twitter

    Featured Favorites

    Homemade Cavatelli

    Cavatelli Pasta

    Cavatelli Pasta with Peas and Pancetta

    Cavatelli Pasta with Spring Peas and Pancetta Recipe

    Prepping Garlic Cloves For Cooking

    Fun Stuff

    • Cartoons
    • Events
    • Opinion
    • Press Releases

    Important Links

    • Advertising Disclosure
    • Terms of Use
    • Copyright Info
    • Privacy Policy
    • Home
    • About The Reluctant Gourmet
    • Contact Me
    • Advertising

    Copyright © 2022 · The Reluctant Gourmet