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“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
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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.
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.
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