Summer Fruit Salad In A Marinade (Soupe De Fruits D'ete)
Updated Nov. 15, 2022
- Total Time
- 25 minutes
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Ingredients
- 2cups water
- 1vanilla bean or ½ teaspoon pure vanilla extract
- 12-inch piece of lemon peel or zest
- 44-inch peel pieces of orange peel or zest
- 3sprigs fresh mint
- ½cup sugar
- 1ripe mango, about ¾ pound
- 1large orange, about ½ pound, peeled
- 1pound section of fresh, very ripe pineapple
- 6large red, ripe strawberries, about ½ pound, stems removed
- 1large plum, about 6 ounces
- 1peach, about 6 ounces
- 2kiwi fruit, about 5 ounces
- â…”cup fresh blueberries
- â…”cup fresh raspberries
- ¾cup fresh blackberries
- 1teaspoon finely minced fresh mint leaves
Nutritional analysis per serving (4 servings)
314 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 79 grams carbohydrates; 10 grams dietary fiber; 65 grams sugars; 4 grams protein; 10 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the water in a kettle and start heating. Split the vanilla bean, if it is to be used, in half lengthwise. Add this to the kettle. Add the lemon and orange peels, mint sprigs and sugar. Bring to the boil and remove from the heat. Cover closely and let the syrup stand until cool. If vanilla bean is not used, add vanilla extract.Chill thoroughly.
- Step 2
Peel the mango and cut the flesh from the pit. Cut the flesh into thin strips. Cut the flesh from each orange section, carefully cutting between the membranes, and discard any seeds. Keep the fruit in separate piles. Peel the pineapple and cut away any eyes that may remain. Cut the flesh into small pieces. Cut the strawberries into thin slices. Cut the plum in half and cut away and discard the pit. Cut the flesh into thin slices. Cut the peach in half and discard the pit. Cut the peach flesh into half-inch cubes. Peel the kiwi fruit and cut it lengthwise in half. Cut each half into thin slices. Combine the pineapple, peach, blueberries, raspberries and blackberries in a bowl and strain the syrup over all. Garnish the top of the ''soup'' with the strawberry, plum, orange, mango and kiwi pieces arranged symmetrically and slightly overlapping in concentric circles. Sprinkle minced mint over all. As a final garnish, place one raspberry in dead center.
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