Contributed by Rachael, Ancesister @ Ancestreats.

 

We invited friends over for dinner and a guest told me she intended to bring a lemon chiffon cake for dessert.  I made this fruit salad to accompany her cake. I caught one of my guests tipping back her ramekin to drink the dressing (the juices!), so it’s probably not a far step off to collect some juices for use in a champagne cocktail if you are serving this at brunch. This is one of my favorite fruit salads because it is bright tasting and fresh. My recipe is basic, although you could try complicating the flavor profile by adding toasted crushed walnuts at the last minute, or chopped cherries, or raspberries, or even some chopped hatch chiles or de-seeded sliced cucumbers. Maybe basil in place of the mint. If you do, let us know how it turned out!

Yields: 8+ servings

Prep time is quick. Then you chill it in the fridge for the flavors to become friendlier anywhere from one to six hours.

You need a zesting device (I use a microplane), a sharp knife, a juice extractor, small whisk, small glass bowl and a large non-reactive bowl.

INGREDIENTS

4 Grapefruits

4-6 Navel Oranges (depending on how large)

Zest of two limes, plus the extracted juice

2-4 Tablespoons honey

2 tsp warm water

Fresh mint; rinsed and shaken dry. You need enough to chiffonade at least 2 T; use more or less to suit your taste.

DIRECTIONS

1) With your sharp knife, cut off the ends of each orange and grapefruit.  Carefully slice away the pith.

2) Cut out the sections of the fruits (and remove any obvious seeds). Try to discard the membranes and take out only the flesh. Place all the slices into the large bowl.

3) Make the “dressing.” Zest the limes. Cut them in half and extract the juice. Place juice and zest in the small bowl. Add the honey and warm water. Use a fork or small wire whisk to mix until the honey is dissolved. Pour the dressing over the large bowl of fruit.

4)  To chiffonade the mint: stack 8-10 leaves and roll them along their length into a small tight cigar. Carefully make small thin ribbon-like strips following the width of the cigar. Watch out for cutting off your fingers. Collect and toss the mint into the large bowl.

5) Toss the fruit until the zest and mint threads are evenly distributed on the sectioned dressed fruit. Cover with plastic wrap and set into the fridge for the flavors to comingle while being chilled.

Serve in small bowls.

An alternative for serving for guests who don’t like frosting or whipped cream (yes, it helps to know this in advance): You can use this fruit salad as a plain cake topper when the slices are served. For example, the fruit salad can be carefully poured over a slice of an unglazed pound cake, or slice of lemon chiffon or plain vanilla cake. The dressing is not a thick syrup but a thin liquid.  Store the leftovers in the fridge.