Fruit Salad with Orange-Blossom Syrup
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. From The Culinary Institute of America’s Gourmet Meals in Minutes cookbook. This recipe makes eight servings.
- 2/3 cup orange-blossom water
- 2 tablespoons sugar
- 1 orange
- 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)
- 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.
- Zest the orange using the smallest holes on a grater. Reserve the orange for another use.
- Combine all of the fruits except the kiwi in a large bowl. Serve immediately after garnishing or refrigerate until needed.
- 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.