Fresh Fruit Salad Recipe with Fruit and Syrup
INGREDIENTS
Syrup:
For 1/2 pint (250ml) syrup use
1 pint (500ml) of Water
4-
Juice of 1 Lemon
METHOD
Fruit salad can be made from any mixture of fruits. Allow approximately 1/2 pint (300ml) of syrup to each 1 lb (450h) fruit.
Syrup:
Heat the water and sugar until the sugar has dissolved; add the lemon juice. Boil steadily until the syrup is reduced by half.
Fruit:
Prepare the fruit according to kind:
Apricots: cut in half and remove the stone. Bananas: peel and slice.
Cherries: stone.
Dessert Apples: core, peel if preferred, and slice thinly.
Grapefruit and Oranges: peel thickly to remove all the pith and expose the flesh; with a sharp knife cut out the segments leaving the thin skin behind. Grapes: peel and remove the seeds.
Peaches: blanch and skin the peaches; cut into slices.
Pears: peel, core and slice thinly.
Raspberries: remove any stalks.
Strawberries: remove the stalk.
NB: Remember to start with the fruit which will not discolour on standing (raspberries,
strawberries, apricots etc) and finish with those that will (apples and bananas).
Put the prepared fruit into a basin and pour the boiling syrups over it -
For an estimated three pounds of fruit I doubled the quantity for the syrup, i.e. two pints of water, which proved sufficient as it just covered the fruit. I used a good squeeze of lime juice in the syrup and some in the fruit.
For an estimated three pounds of fruit I doubled the syrup which proved sufficient to cover the fruit. I added a good squeeze of lime juice, and to the fruit to prevent discolouration.