Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Spiked Summer Fruit Salad
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- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 285
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 12 g
- Sugar
- 49 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 6 mg
Sneak a bit of coconut-flavored rum into this honey-ginger fruit salad.
- Level: Easy
- Total: 40 min
- Active: 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 285
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 12 g
- Sugar
- 49 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 6 mg
Ingredients
Directions
- Trim off all the peel and white pith from the oranges. Halve lengthwise and then slice crosswise into half-moons. Transfer to a large bowl and add the mixed berries and peaches.
- Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes. Remove from the heat, stir in the rum and strain over the fruit and toss well. Set aside to cool and allow the flavors to blend, at least 30 minutes. Serve at room temperature or refrigerate until cold.
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