Summer Fruit Salad
- Total Time
- 5 minutes, plus optional chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 2cups melon, such as cantaloupe or honeydew, peeled, seeded and cut into small cubes
- 3large apricots, pitted and cut into small cubes (about 2½ cups)
- 2nectarines, pitted and cut into small cubes (about 3½ cups)
- 2red plums, pitted and cut into small cubes (about 1 cup)
- 2tablespoons apricot jam
- 2tablespoons white wine or 1 tablespoon brandy or other liqueur
- 1tablespoon lemon juice
- 1cup raspberries, blackberries or a mix
- 6ripe figs, halved, for garnish (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
140 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 32 grams carbohydrates; 5 grams dietary fiber; 26 grams sugars; 2 grams protein; 13 milligrams sodium
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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- Step 1
In a large bowl, combine melon, apricots, nectarines and plums. Add apricot jam, wine and lemon juice. Toss well to coat. Refrigerate for up to 4 hours, or serve immediately.
- Step 2
To serve, add berries to macerated fruit and gently fold together. Spoon into bowls or glasses, and garnish with figs, if using.
Private Notes
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Cooking Notes
Walter
Dress in a mix of strawberry jam, sugar syrup, cognac, fresh lemon and lime juice/zest and minced mint, pour over fruit and toss to coat, chill and enjoy. Add and toss delicate berries and banana slices just before serving. Perfect with tropical fruit, like guava, papaya, pineapple, etc, and the sauce brings out the taste and sweetness of fruit that is not quite ripe. Leftovers: chill in fridge and puree in blender for smoothies the next day.
AHW
Not to comment on this recipe but I remember fruit compote as being baked. You would add all the close to pitching fruit together. Pour on some sweetish wine, Manishevitz works and top with all the cookie and graham cracker crumbles in the bottom of the package. It was probably a depression type food using every last morsel.
zoz
I make something similar I call Drunken Fruit. I use dried fruits (raisins, cherries, cranberries, apricots, prunes and figs) soaked overnight with ~ 1 cup Grand Mariner and ~1/2 cup Amaretto. Then I cube ~ 5 tart apples and sauté them in butter, adding 1 cup sparkling cider, 2-3 Tbsp balsamic vinegar, 4 cloves and some Angostura bitters. Once that's applesauce, I add the marinated fruit and simmer ~25 minutes. Great for stuffing pork, and the reserved marinade can be poured over pound cake.
Jane
I add fresh chopped mint and pour a glug of local honey over everything; toss and serve, or let it rest.
Pat B
Macerated the fruit - pineapple, strawberries, blackberries, kiwi - in raspberry liqueur and skipped the jam.
kswl
This is basically the recipe I use for fruit salad, except that each serving gets a drizzle of balsamic glaze as it leaves the kitchen. If you add a nice cookie it’s a dessert that appeals to everyone.
Jane
I add fresh chopped mint and pour a glug of local honey over everything; toss and serve, or let it rest.
Cynthia
I use a cup of orange juice and a sprinkle of cinnamon for the liquid. Simple and tastes good
Elaine
So glad to see this recipe similar to one I have made for about 10 years. Fruit as described, 1 T of brown sugar and 1 T of rum. Chill for a little bit and serve. I suspect the jam and white wine would do similar wonders.
Walter
Dress in a mix of strawberry jam, sugar syrup, cognac, fresh lemon and lime juice/zest and minced mint, pour over fruit and toss to coat, chill and enjoy. Add and toss delicate berries and banana slices just before serving. Perfect with tropical fruit, like guava, papaya, pineapple, etc, and the sauce brings out the taste and sweetness of fruit that is not quite ripe. Leftovers: chill in fridge and puree in blender for smoothies the next day.
zoz
I make something similar I call Drunken Fruit. I use dried fruits (raisins, cherries, cranberries, apricots, prunes and figs) soaked overnight with ~ 1 cup Grand Mariner and ~1/2 cup Amaretto. Then I cube ~ 5 tart apples and sauté them in butter, adding 1 cup sparkling cider, 2-3 Tbsp balsamic vinegar, 4 cloves and some Angostura bitters. Once that's applesauce, I add the marinated fruit and simmer ~25 minutes. Great for stuffing pork, and the reserved marinade can be poured over pound cake.
AHW
Not to comment on this recipe but I remember fruit compote as being baked. You would add all the close to pitching fruit together. Pour on some sweetish wine, Manishevitz works and top with all the cookie and graham cracker crumbles in the bottom of the package. It was probably a depression type food using every last morsel.
karin
You are correct. The definition of compote is cooked or preserved fruit. The name and dish originated in 17th century France when pieces of fruit were cooked in a sugar syrup. The Viennese version is stewed fruit. When using uncooked fruit, it's just a fruit salad. However, whatever one wants to call it, this recipe sounds interesting, i.e.the addition of jam, wine, lemon juice and figs. I'm going to try it later this week.
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