Tuesday, 22 July 2014

'Mediterranean Fruit Salad'

A Book of Mediterranean Food, a Penguin Handbook by Elizabeth David, Decorations by John Minton 1956 ed.

Fruit Salad
“Fruit salad can be delicious; it can also be very nasty indeed. Here is a good recipe which includes the making of the syrup which is so important.”
2 oranges, 1 apple, 1 pear, 1 grapefruit, 2 bananas, 3 fresh figs, 2 slices pineapple, either fresh or tinned

For the syrup. Bring 2 teacups of water to the boil; throw in 10 lumps of sugar and the peel of an orange cut in strips. Boil for 3 minutes and the leave the syrup to cool.
Prepare the fruit carefully, put it into a glass dish and pour over it a small wineglass of maraschino, and the prepared syrup.

“It is important that the fruit salad should be very well iced, and it should be prepared several hours before it is needed.”
This fruit salad was delicious but I didn’t leave it sitting for very long before serving as I prefer the fruit pieces crisp rather than too soft, Anne.

1 comment:

  1. I confess to a nostalgic liking for tinned fruit salad in syrup, though I don't think it tastes the same as when I was a child and everything seemed to come in syrup! Good to see a classic English food-writer using pineapple.