Green Fruit Salad Recipe
Perfect for breakfast or lunch on a hot summer afternoon.
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.