Summer Fruit Salad In A Marinade (Soupe De Fruits D'ete)
Updated November 14, 2022
- Total Time
- 25 minutes
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Ingredients
2 cups water
1 vanilla bean or ½ teaspoon pure vanilla extract
1 2-inch piece of lemon peel or zest
4 4-inch peel pieces of orange peel or zest
3 sprigs fresh mint
½ cup sugar
1 ripe mango, about ¾ pound
1 large orange, about ½ pound, peeled
1 pound section of fresh, very ripe pineapple
6 large red, ripe strawberries, about ½ pound, stems removed
1 large plum, about 6 ounces
1 peach, about 6 ounces
2 kiwi fruit, about 5 ounces
⅔ cup fresh blueberries
⅔ cup fresh raspberries
¾ cup fresh blackberries
1 teaspoon finely minced fresh mint leaves
Nutritional analysis per serving (4 servings)
84 grams carbs; 338 calories; 1 gram polyunsaturated fat; 1 gram fat; 11 grams fiber; 10 milligrams sodium; 4 grams protein; 70 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
- Step 1
Put the water in a kettle and start heating. Split the vanilla bean, if it is to be used, in half lengthwise. Add this to the kettle. Add the lemon and orange peels, mint sprigs and sugar. Bring to the boil and remove from the heat. Cover closely and let the syrup stand until cool. If vanilla bean is not used, add vanilla extract.Chill thoroughly.
- Step 2
Peel the mango and cut the flesh from the pit. Cut the flesh into thin strips. Cut the flesh from each orange section, carefully cutting between the membranes, and discard any seeds. Keep the fruit in separate piles. Peel the pineapple and cut away any eyes that may remain. Cut the flesh into small pieces. Cut the strawberries into thin slices. Cut the plum in half and cut away and discard the pit. Cut the flesh into thin slices. Cut the peach in half and discard the pit. Cut the peach flesh into half-inch cubes. Peel the kiwi fruit and cut it lengthwise in half. Cut each half into thin slices. Combine the pineapple, peach, blueberries, raspberries and blackberries in a bowl and strain the syrup over all. Garnish the top of the ''soup'' with the strawberry, plum, orange, mango and kiwi pieces arranged symmetrically and slightly overlapping in concentric circles. Sprinkle minced mint over all. As a final garnish, place one raspberry in dead center.
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