Exotic Fruit Salad
Rate this recipe
4/5
(16 Votes)
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Ingredients
- 1 Victoria pineapple
- 2 kiwis
- 1 pink grapefruit
- 4 figs
- 12 lychees
- 1 mango
- 2 oranges
- the zest of 1 lime
- 3 tablespoons sugar
- 2 tablespoons rum (optional)
Details
Servings 6
Level of difficulty Easy
Preparation time 15mins
Cost Average budget
Preparation
Step 1
Peel the oranges, grapefruit, kiwis and mango, then cut into slices and place in a large bowl. Add the lime zest.
Step 2
De-pit the lychees and add them to the bowl.
Step 3
Cut the pineapple in half, cut off the skin and then cut into quarters and add to the bowl.
Step 4
Peel the figs and add to the rest of the fruit.
Step 5
Add the rum (if you're using it) and the sugar, then cover with plastic wrap and let stand in the refrigerator for 2 hours before serving.
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Chef Tips and Tricks
VIDEO: Rustic Cherry Tart
Craving sweet? This rustic cherry tart is easy, quick and delicious!
INGREDIENTS:
- 1 shortcrust pastry
- 3 cups / 750 g. of cherries
- 1/3 cup / 60 g. of sugar
- 2/3 cup / 60 g. of almond flour
- 4 tbsp. of brown sugar
- Pistachios
- A dash of milk
METHOD:
- Mix the cherries and sugar together. Let stand 20 minutes.
- Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
- Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
- Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
- Top with a handful of chopped pistachios, and serve!
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