Fruit Melange (Fruet Salaad)

By Craig Claiborne

Published August 30, 1986

Total Time
10 minutes
Rating
4(6)
Comments
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Featured in: FOOD; CURRYING FLAVOR

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Ingredients

Yield:Four to six servings

  • 3 cups fresh blueberries

  • 4 cups fresh, ripe, unblemished strawberries

  • ¼ cup sugar

  • 2 ½ tablespoons freshly squeezed lemon juice

  • 6 tablespoons freshly squeezed orange juice

  • 3 tablespoons Cointreau

  • 50 small mint leaves

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

29 grams carbs; 134 calories; 1 gram fat; 4 grams fiber; 4 milligrams sodium; 2 grams protein; 22 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rinse the blueberries and strawberries and drain thoroughly.

  2. Step 2

    Put the berries in a bowl.

  3. Step 3

    Blend the sugar, lemon juice, orange juice and Cointreau and stir until the sugar melts. Pour this over the berries. Sprinkle the mint leaves on top and serve.

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Ratings

4 out of 5
6 user ratings
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Comments

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Steve Abbott

I have made this twice, and the recipe lends itself to fun improvisation, using other fruits that may be available in the kitchen, including red and black raspberries, and cara cara oranges or seedless tangerines. I typically only us about half of the delicious sugar-juice-Cointreau dressing as the fruit speaks beautifully for itself. David Tanis' citrus and prosecco salad recipe is equally delicious, plus someone gets to drink the unused prosecco

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