Summer fruit salad with honey-rum dressing

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Add a splash of coconut rum to the ginger-honey dressing for this fruit salad, and its flavor and aroma will become even more summery and tropical. This salad features ripe, juicy peaches, sweet navelina oranges, blackberries, and blueberries. It's a perfect combination, perfect as a dessert or an appetizer with light spirits. Serve the fruit salad once the hot dressing has cooled completely. If you're serving children, simply omit the rum from the dressing.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 Navelin oranges
3 cups blueberry and blackberry mixture
3 ripe peaches or nectarines, pitted and cut into pieces
1/4 cup honey
2.5 cm ginger root, thinly sliced
2 tbsp. l. coconut rum

Ingredient Substitution Suggestions

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Recipes with similar ingredients: peaches, nectarines, Oranges, blueberry, blackberry, ginger root, coconut rum, honey, rum

Cooking the dish according to the recipe:

Peel the oranges, removing the white pith. Cut them in half lengthwise, then crosswise into half-moon slices. Transfer to a large bowl and add the berries and peaches.
In a small saucepan, combine honey, 1/4 cup water, and ginger slices and bring to a boil over medium heat, about 3 minutes. Remove from heat, stir in the rum, strain over the fruit, and toss well. Set aside to cool and allow the flavors to meld, at least 30 minutes. Serve the salad at room temperature or refrigerate to cool completely.

Categories:

recipe / Summer dishes / Desserts / Fruit desserts / Salads / Fruit salads / Food Network - recipes