Fruit Salad With Orange-Blossom Syrup

Makes 8 servings

Ingredients

  • 2/3 cup orange blossom water
  • 2 tablespoons sugar
  • 1 1/4 cups cantaloupe, diced
  • 2 cups pineapple, diced
  • 1 1/4 cups red grapes, seeded
  • 1 1/2 cups strawberries, quartered
  • 1 cup blueberries
  • 4 kiwi, peeled and sliced
  • 1/4 cup mint, chiffonade (thinly sliced)

Directions

  1. To make the syrup, combine the orange-blossom water and the sugar in a small saucepan. Heat, stirring occasionally, until the sugar completely dissolves. Set aside until needed.
  2. Zest the orange using the smallest holes on a grater. Reserve the orange for another use.
  3. Combine all of the fruits except the kiwi in a large bowl. Serve immediately after garnishing or refrigerate until needed.
  4. For individual servings, place 1 cup of the fruit salad in a glass or serving dish. Top with 1 tablespoon of the syrup and 3 slices of kiwi. Garnish with the orange zest and mint. Alternately, the fruit salad can be garnished and served in a large bowl.

Chef’s Note: Orange-blossom water, generally available from health food stores and wholesalers, adds a fragrant touch to the delicious syrup. Orange-blossom water is distilled using bitter orange flowers and is commonly used in beverages, confections, and baked goods.

CIA FOODIES


Fruit Salad With Orange-Blossom Syrup

Fruit Salad With Orange-Blossom Syrup
Makes 8 servings Chef’s Note: Orange-blossom water, generally available from health food stores and wholesalers, adds a fragrant touch to the delicious syrup. Orange-blossom water is distilled using bitter orange flowers and is commonly used in beverages, confections, and baked goods.

Ingredients

  • 2/3 cup orange blossom water
  • 2 tablespoons sugar
  • 1 1/4 cups cantaloupe, diced
  • 2 cups pineapple, diced
  • 1 1/4 cups red grapes, seeded
  • 1 1/2 cups strawberries, quartered
  • 1 cup blueberries
  • 4 kiwi, peeled and sliced
  • 1/4 cup mint, chiffonade (thinly sliced)

Directions

  1. To make the syrup, combine the orange-blossom water and the sugar in a small saucepan. Heat, stirring occasionally, until the sugar completely dissolves. Set aside until needed.
  2. Zest the orange using the smallest holes on a grater. Reserve the orange for another use.
  3. Combine all of the fruits except the kiwi in a large bowl. Serve immediately after garnishing or refrigerate until needed.
  4. For individual servings, place 1 cup of the fruit salad in a glass or serving dish. Top with 1 tablespoon of the syrup and 3 slices of kiwi. Garnish with the orange zest and mint. Alternately, the fruit salad can be garnished and served in a large bowl.

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