Mixed Marinated Fruit Salad #TheSaladBar
I can honestly say I am kind of bummed. I was taking pictures of this Marinated Fruit and when I went to lift my trifle bowl I dropped it. Needles to say it shattered into a million pieces. I didn’t cut myself, but I am upset that my trifle bowl was broken and that all my food is on the floor. I did get a taste before I took the picture and it was really good.
Just keep in mind that this recipe does have alcohol in it so it is not good for the children.
Don’t go out and purchase a big bottle of brandy just for this recipe. In the normal scheme of things I don’t usually use brandy. I ended up purchasing one of those airport bottles. You know the really tiny bottles of booze. They work really well in cases like this where you may need only a tablespoon or two. If you can’t find it then just omit it all together or substitute with another liquor with say limoncello.
This recipe can be interchanged with whatever fruit you have on hand. I used cantaloupe, grapes, blueberries and pineapple. It is a great combination. It is best to use fruit that is in season when making this dish.
This months #TheSaladBar is all about the potluck. If you’re interested in joining us next month, check out The Salad Bar Facebook page. Thanks to Wendy, The Weekend Gourmet, for hosting us again this month.
This recipe is also refreshing, requires no cooking and is easy to assemble. All you have to do is cut up some fruit and you are good to go. You can also make this a day or two in advance just wait to add the grappa until the day you decide to serve it.
Mixed Marinated Fruit
1/2 cup orange juice
1/4 cup sugar
2 tablespoons grappa (Italian Brandy)
1 1/2 teaspoons grated lemon rind
2 cups chopped cantaloupe
2 cups chopped pineapple
2 cups red grapes
2 pints blueberries
Combine juice, sugar, brandy and lemon rind in a large bowl. Add cantaloupe, pineapple, grapes and blueberries. Gently toss to combine. Cover and chill 2 hours.
Peace be with you,