Ingredients
Fruits (fresh and seasonal):
- Apple: 1 large (diced).
- Banana: 1 to 2 (cut into rounds).
- Pear: 1 (diced).
- Papaya: ½ medium (peeled and diced).
- Mango: 1 large, very ripe (diced).
- Pineapple: ½ fresh (diced).
- Grapes: A handful (cut in half).
The aromatic syrup:
- Orange juice: 1 cup (freshly squeezed).
- Lemon juice: 1 tablespoon (to prevent the fruit from blackening).
- Sugar: 2 to 3 tablespoons (depending on your taste).
- Vanilla sugar: 1 sachet (7g) or 1 teaspoon of vanilla extract.
- Orange blossom water: 1 teaspoon (optional, for a floral touch).
- Fresh mint: A few leaves for garnish.
Instructions
1. Prepare the fruit
- Wash all fruit thoroughly.
- Peel and cut apple, pear, mango, papaya and pineapple into uniform, bite-sized cubes.
- Cut them bananas in slices and grapes in two.
- Place all the cut fruits in a large glass salad bowl.
2. Create the seasoning
- In a separate small bowl, mix the orange juice and the lemon juice.
- Add the sugar, the vanilla sugar and theorange blossom water.
- Stir until the sugar is completely dissolved.
3. Mix and let it infuse
- Pour the syrup over the mixed fruit.
- Stir gently with a large spoon to make sure all the fruit pieces are coated in juice (this prevents the apples and bananas from oxidizing).
- Cover the bowl with cling film and leave to cool in the refrigerator for at least 1 hour. This allows the fruit to release its natural juice and mix with the syrup.
Presentation suggestion
Serve the fruit salad very cold in individual bowls or cups. Garnish with a sprig of fresh mint on top for an extra touch of freshness.
Chef’s tip: For even more indulgence, you can serve this salad with a dollop of whipped cream, a scoop of vanilla ice cream, or sprinkle a little grated coconut on top!