Fresh Fruit Salad Recipe
Fresh Fruit Salad Recipe with Fruit and Syrup
INGREDIENTS
Syrup:
For 1/2 pint (250ml) syrup use
1 pint (500ml) of Water
4-6 oz (100g-175g) Sugar
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 - stir well - leave until quite cold. Turn into a glass dish.
Based on the Fresh Fruit Salad Recipe in:
The Book of Sweets & Puddings
by Myrtle Lindlaw (Spectator Publications 1967).