Fresh Fruit Salad

  • 6 C. mixed fresh fruit – see note below
  • 1 C. of Simple Syrup (1 C. of sugar mixed with 1 C. of water, brought to a boil, and simmered for 5 minutes)
  • Seasonings for the Syrup (such as a few spoonfuls of Brandy or Liqueur, Lemon or Lime Peel and Juice, or Ginger Julienne)
  • A decoratively cut piece of fruit, candied fruit peel, candied ginger, mint leaves, etc. for garnish

Favorite fruit combinations:

  • Strawberries, Oranges, Pineapple and Kiwis
  • Strawberries, Blueberries, Raspberries, and Blackberries in the summer
  • Oranges, Pineapple, Kiwi, Mango, Papaya, and Star fruit are nicely tropical and good with exotic

    food like Pacific Fusion or Indian cuisine

  • Apples, Oranges, Grapes, and Bananas in the winter
  • Watermelon, Cantaloupe, and Honeydew Melon

Prepare the simple syrup. (We make it by the quart and store it in a jar in the refrigerator.) If you like, you can add seasoning to the syrup and let it soak up their flavorings for 60 minutes or more, before adding the syrup to the fruit. Strain the syrup before adding it to the fruit. Cut up the fruit in attractive pieces. Arrange the fruit in a large bowl (we like layers in a glass bowl, especially well). Pour over the syrup and chill.

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