A fruit salad for the months when fresh fruit is scarce, a combination of fresh, frozen and canned fruit, brightened with lemon peel and Grand Marnier. Winter Fruit Salad is a beautiful fruit salad for buffets, brunches and other family gatherings. Early Easter, anyone?
Spring: It’s here! Or in the North, as the calendar promises, it’s coming, truly, it is!
Outside, spring’s arrival is manifested in nature’s simple gifts. Tiny rabbit tails on the pussy willows. Crocuses poking out of the earth as if to thumb their colorful noses at remaining bits of snow cover. The first flush of green in the tree tops.
When it comes to fresh fruit, however, we must do without a bit longer. Whether you make this fruit salad in late winter or early spring, it makes the wait a bit easier for it’s as good as any summer batch.
WINTER FRUIT SALAD
Time-to-table: 90 minutes
Makes 8 cups
- 12 ounces frozen strawberries, sugared or unsugared
- 2 tablespoons sugar (use 4 tablespoons if the strawberries are unsugared)
- 15 ounces canned peaches (no sugar added), drained and chopped or 12 ounces frozen peaches
- 15 ounces canned pineapple (fresh if available), drained and sliced
- 1 banana, sliced
- 1 tart apple, preferably a Granny Smith for color, skin on, chopped
- 8 ounces seedless red grapes
- Peel from one lemon, slivered (essential)
- 1/4 cup Grand Marnier orange-flavored liqueur, another fruity liqueur or Marsala or dry sherry
Cut the still-frozen strawberries into bite-size pieces, then stir the strawberries and sugar together in a large bowl, be gentle but stir to help the sugar dissolve. Stir in the remaining ingredients and combine well but gently.
Refrigerate for at least an hour (longer is fine), occasionally stirring gently to distribute the sugar and juices, until the strawberries are no longer frozen but still cold.
Stir one last time, then transfer to a clear glass bowl for serving.
Can be made several hours in advance but if so, I do recommend adding the banana and apple just before serving.
Per cup as written: 241 Calories; 1g Tot Fat; 0g Sat Fat; 53g Carb; 4g Fiber; 6mg Sodium; 0mg Cholesterol; 1g Protein. WEIGHT WATCHERS POINTS Old Points 4 & PointsPlus 6
Per cup when made with extra fruit yielding 14 cups: 95 Calories; 0g Tot Fat; 0g Sat Fat; 23g Carb; 3g Fiber; 1mg Sodium; 0mg Cholesterol; 1g Protein. WEIGHT WATCHERS POINTS Old Points 1.5 & PointsPlus 2
Lemon Peel, Not Lemon Zest
Olga is adamant about using lemon peel, not lemon zest, for her Winter Fruit Salad. And honestly? I agree, the peel adds a bright burst of lemon! For lemon peel, use a paring knife or a potato peeler to remove thin strips of all peel, leaving the bitter white pith behind. It'll come off the lemon in swaths, then use a knife to cut these into tiny slivers.
In a rush? Sure, use a microplane for piles of lovely, fluffy lemon zest.
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