Name: Fruit Salad in a Light Orange Syrup
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 10 serving(s)
Ingredients: 1 1/2 cups (375 ml) water; 6 tbsp (80 g) sugar; 1 orange, zest finely grated, and juiced; 1 pineapple, peeled and cored; 1 small cantaloupe, peeled and seeded; 2 sweet, crisp red apples (such as Pink Lady, Honey Crisp, Royal Gala), unpeeled and cored; 1 tbsp (15 ml) lemon juice; 1 punnet (170 g) fresh blueberries

Ingredients

Sirop
- 1 1/2 cups (375 ml) water
- 6 tbsp (80 g) sugar
- 1 orange, zest finely grated, and juiced
Fruits
- 1 pineapple, peeled and cored
- 1 small cantaloupe, peeled and seeded
- 2 sweet, crisp red apples (such as Pink Lady, Honey Crisp, Royal Gala), unpeeled and cored
- 1 tbsp (15 ml) lemon juice
- 1 punnet (170 g) fresh blueberries

Preparation

Syrup
- In a pot, bring the water, sugar, orange zest and juice to a boil. Strain. Compost the zest. Let the syrup cool.
Fruit
- On a work surface, cut the pineapple, cantaloupe and apples into large dice. Place in a large 8-cup (2 litre) glass bowl. Add the lemon juice and blueberries. Gently mix. Add the cooled orange syrup. Cover and refrigerate for 8 hours or overnight. The fruit salad will keep for 4 days in the refrigerator.

Fruit Salad in a Light Orange Syrup

Categories

Ingredients

Sirop

Fruits

Preparation

Syrup

Fruit

Personal Note