JAZZING UP A FRUIT SALAD STATEWIDE Edition

We suggest that you jazz up your salad and add some dimension to those summery flavors. In this recipe, we don't give exact measurements for every piece of fruit because there is so much room for improvisation. When choosing fruit, go with the varieties that are ripe and colorful. Just try to g...

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Bibliographic Details
Published inThe Hartford courant
Main Authors LINDA GIUCA and CHRISTOPHER PROSPERI, By LINDA GIUCA and CHRISTOPHER PROSPERI, Linda Giuca is The Courant's food editor. Christopher Prosperi is chef-owner of Metro Bis restaurant in Simsbury
Format Newspaper Article
LanguageEnglish
Published Hartford, Conn Tribune Interactive, LLC 15.07.2004
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Summary:We suggest that you jazz up your salad and add some dimension to those summery flavors. In this recipe, we don't give exact measurements for every piece of fruit because there is so much room for improvisation. When choosing fruit, go with the varieties that are ripe and colorful. Just try to get close to the volume of 1-1/2 gallons of cut fruit. If you are aiming for a juicier salad, try cutting the grapes in half. The optional rum and toasted nuts makes this an elegant salad. Sprinkle sugar and salt over the fruit, toss gently and set aside for 20 minutes. Strain off juice into a saucepan -- you should have about 3 cups of liquid -- and bring to a simmer. Add vanilla extract. Mix together the cornstarch and cold water to make a slurry. While stirring the fruit syrup, pour in the slurry and mix until the syrup thickens. Remove from heat and cool.
ISSN:1047-4153