On a warm summer afternoon, a sweet and juicy fruit salad can be the perfect treat. From The Garden-Fresh Cookbook, here’s a recipe for a fruit salad that mixes tropical fruit and edible flowers (and optional orange liqueur) for a truly sophisticated dish!
Fruit Salad With Pineapple Sage
Yield: 6 to 8 servings
• 2 kiwifruit, peeled
• 2 cups pineapple chunks
• 2 bananas
• 1 orange, peeled and separated into segments
• ½ cup orange juice
• ½ cup Grand Marnier or other orange liqueur (optional)
• 2 tablespoons sugar
• ¼ cup pineapple sage flowers
Cut the fruit into bite-size chunks and place in a large bowl, along with any juice that is generated. Add the remaining ingredients and mix gently to coat. Cover and refrigerate until ready to serve.
For more ideas on how to use edible flowers and fresh fruit in recipes, check out The Garden-Fresh Cookbook!