Sponsor recipe courtesy of Fisher® Nuts
Toasted Almond Fruit Salad
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 334
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 67
- Dietary Fiber
- 8
- Sugar
- 57
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 23
- Total: 27 min
- Prep: 15 min
- Cook: 12 min
Ingredients
1 1/4 cups, divided sugar
2 tablespoons lemon juice
2 teaspoons granted lemon zest
1 cup (4 ounces) Fisher® Chef's Naturals Sliced Almonds
1 teaspoon dry ginger
pinch of salt
pints blackberries
pints raspberries
2 1/2-inch slices cored, quartered, and cut Granny Smith apples
1 pint sorbet
1/4 cup small basil leaves
Directions
- Make the syrup: In a small saucepan, bring ½ cup water and ½ cup of the sugar to a simmer and cook until the sugar dissolves, 2-3 minutes. Remove from the heat and transfer to a small bowl. Add the lemon juice and zest. Refrigerate.
- Caramelize the nuts: Rinse out the pan used to make the syrup and dry well. Add the remaining ¾ cup sugar and enough water for it to look like wet sand. Cook over medium heat until the sugar caramelizes and browns, 5-8 minutes. Add the almonds and carefully stir to coat the nuts with the caramelized sugar. Season with the dry ginger and a pinch salt. Transfer to a baking sheet to cool and harden. When hard, break into bite size pieces.
- Assemble the salad: Toss the blackberries, raspberries and apple slices with the lemon syrup in a large bowl. Refrigerate until ready to serve. The colder the fruit, the better. When ready to serve, top with the almond brittle, a ¼ cup scoop of raspberry sorbet and the basil leaves. Serve immediately.