Marinated fruit salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Peaches; peeled, stones and | |
| ; sliced | ||
| 1 | Pineapple; peeled and diced | |
| 250 | grams | Strawberries; hulled and sliced |
| ; if large (8oz) | ||
| 250 | grams | Blueberries; (8oz) |
| 250 | grams | Apricots; halved and stoned |
| ; (8oz) | ||
| 250 | grams | Green grapes; halved and |
| ; de-seeded (8oz) | ||
| Grated rind and juice of 2 limes | ||
| 2 | tablespoons | Chopped mint |
| 150 | millilitres | Sweet white wine; such as Sauternes |
| ; or Muscat de | ||
| ; Beaumes de Venise | ||
| ; (1/4 pint) | ||
Directions
1. Layer the size prepared fruits in a glass or china bowl, or preferably in a preserving jar.
2. Make sure each layer contrasts in colour to those adjacent.
3. Mix the lime rind and juice with the mint and wine.
4. Pour this over the fruit and seal tightly.
5. Refrigerate for 1-2 days.
6. Transfer the salad to a serving bowl if you wish, when you want to each it.
Converted by MC_Buster.
NOTES : This must be made in the summer, however, the fruit can be varied according to what is in season each month. The refrigeration and the mint flavour make it a very refreshing dessert for hot weather.
Converted by MM_Buster v2.0l.