Fruit Salad and Kirsch

Still searching for what to cook ?

Name: Salads de Fruits au Kirsch
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: French
Ingredients: 150 grams Pineapple; 2 Peaches; 1 Pear; 1 Apple; 2 Oranges; 100 grams Raspberries; 100 grams Strawberries; 1 Banana; ....; For the syrup; 150 grams Caster sugar; 150 Ml Orange juice; 150 ml Water; Juice of 1 lemon; 4 Tbsp Kirsch

Find the most delicious recipes here

INGREDIENTS

150 grams Pineapple
2 Peaches
1 Pear
1 Apple
2 Oranges
100 grams Raspberries
100 grams Strawberries
1 Banana
....
For the syrup
150 grams Caster sugar
150 Ml Orange juice
150 ml Water
Juice of 1 lemon
4 Tbsp Kirsch

Servings

INSTRUCTIONS

Preparing the fruit:

Pineapple: Wash and cut off the rind. Remove middle woody bit. Reserve trimmings. Cut flesh into segments

Peaches: Cut in half, remove stones and cut flesh into slices.

Pear and apple: Peel, quarter, remove cores and cut each quarter into four slices.

Oranges: Cut off and discard rind and pith. Segment oranges.

Raspberries: hull, wash briefly and drain

Strawberries: Hull, wash, drain and cut into halves or quarters according to size

Banana:Peel and cut into slices 5mm thick

Mix all fruit together in a bowl

Cooking the Syrup

1) Place the sugar, orange juice, water and lemon juice in a saucepan and add the pineapple trimmings (rind and core) and the trimmings from the oranges.

2) Bring to the boil, skim and simmer for about 10 minutes

3) Leave to cool down until tepid, then add the Kirsch.

4) Pour tepid syrup over the fruit and refrigerate for at least 6 hours before serving.

NOTES

Alert editor

Salads de Fruits au Kirsch

150 grams Pineapple 
2  Peaches  
1  Pear 
1  Apple 
2  Oranges 
100 grams Raspberries 
100 grams Strawberries 
1  Banana 
  .... 
  For the syrup 
150 grams Caster sugar 
150 Ml Orange juice 
150 ml Water 
  Juice of 1 lemon 
4 Tbsp Kirsch

Preparing the fruit:
Pineapple: Wash and cut off the rind. Remove middle woody bit. Reserve trimmings. Cut flesh into segments
Peaches: Cut in half, remove stones and cut flesh into slices.
Pear and apple: Peel, quarter, remove cores and cut each quarter into four slices.
Oranges: Cut off and discard rind and pith. Segment oranges.
Raspberries: hull, wash briefly and drain
Strawberries: Hull, wash, drain and cut into halves or quarters according to size
Banana:Peel and cut into slices 5mm thick

Mix all fruit together in a bowl

Cooking the Syrup
1) Place the sugar, orange juice, water and lemon juice in a saucepan and add the pineapple trimmings (rind and core) and the trimmings from the oranges.
2) Bring to the boil, skim and simmer for about 10 minutes
3) Leave to cool down until tepid, then add the Kirsch.
4) Pour tepid syrup over the fruit and refrigerate for at least 6 hours before serving.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (310g)
Recipe Makes: 6 Servings

Calories: 231
Calories from Fat: 5 (2%)

Amt Per Serving		% DV

	Total Fat 0.6g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 2.2mg		0 %
Potassium 460.2mg		12 %
Total Carbohydrate 59.1g		17 %
	Dietary Fiber 6g	24 %
	Sugars, other 53.1g
Protein 1.9g		3 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 231

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe