Fruit salad 2017-04-07T14:03:49+00:00

Fruit salad

The aim of this receipt is to make a fruit salad fun. To achieve this, all the fruit is cut in the same shape and infused with different juices, giving it radically different flavours and colours. To dress the salad, there will be fresh herbs, spices and, of course, the unique flavours of CAVIAROLI.

MINT SYRUP

50g fresh mint
100g water
25g sugar

  1. Blanch the mint in boiling water, strain and cool in water with ice.
  2. Mix the indicated amount of water and sugar and bring to the boil, take off the heat and cool.
  3. Blend the blanched mint with the syrup and keep in the fridge.

GIN SYRUP

100g water
40g sugar
20g gin

  1. Bring together the water and sugar and bring to the boil.
  2. Take off the heat, add the gin and keep in the fridge.

ANISEED MIXTURE

50g dry aniseed liqueur
50g water

  1. Mix and keep in the fridge.

STRAWBERRY JUICE

50g strawberry purée
100g water
20g sugar

  1. Blend the 3 ingredients, strain and keep in the fridge.

FRUIT RECTANGLES

1 400g piece of pineapple
1 400g piece of watermelon
1 400g piece of melon
2 Granny Smith apples
3 conference pears

  1. Peel and cut all the fruit into rectangles of 0.5 x 4cm.
  2. Keep separately in the fridge.
  3. 2 rectangles of each fruit are needed for each person.

FRUIT SALAD

Fruit rectangles (pre-made)
100g orange juice
Mint syrup (pre-made)
Gin syrup (pre-made)
Aniseed mixture (pre-made)
Strawberry juice (pre-made)

  1. Bring together and store separately:
    The pineapple with the aniseed mixture
    The watermelon with the gin syrup
    The apple with the strawberry juice
    The pear with the orange juice
    The melon with the mint syrup.
  2. Keep in the fridge for 3 hours

FINISH AND PRESENTATION

12g ARBEQUINA OLIVE OIL CAVIAROLI
12g PICUAL OLIVE OIL CAVIAROLI
8g SESAME OIL CAVIAROLI
1g cinnamon powder
1g aniseed powder
1g mint powder
12 fresh mint leaves
12 fresh fennel leaves
1 lemon
1 orange

  1. Open the vacuum bags where the fruit is stored and strain.
  2. Place the fruit randomly on a base of crushed ice.
  3. Finish off the watermelon and melon with a touch of mint powder, the pineapple with aniseed powder and the apple and pear with cinnamon.
  4. Distribute the fresh herbs, grated orange and lemon zest and CAVIAROLI randomly on top of the fruit. Serve.

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