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.
|Serving Size: 1 Serving (310g)|
|Recipe Makes: 6 Servings|
|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
Calories per serving: 231
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