Full of wonderful summer-fresh flavour, this salad is delicious served with berry sherbet, vanilla ice cream or frozen yogurt. If you can't find some of these fruits, increase the remaining varieties accordingly.
- Portion size 6 servings
- 1/3 cup granulated sugar
- 1/3 cup water
- 1/3 cup orange juice
- 1 tablespoon coarsely grated orange rind
- 1/2 cup black currant topped and tailed
- 1 1/2 cup blackberry
- 1 1/2 cup black raspberries
- 1 1/2 cup blueberry
- 1 1/2 cup sweet cherry pitted
- 1/2 cup stemmed red currant
In saucepan, combine sugar, water, orange juice and rind; bring to boil over medium-high heat, stirring to dissolve sugar. Reduce heat to medium and simmer for 3 minutes. Add black currants to pan; poach for 2 minutes or until softened. Using slotted spoon, remove black currants to large serving bowl. Let syrup cool slightly.
Add blackberries, blueberries, cherries and red currants to bowl. Pour in syrup and toss gently to mix. Cover and refrigerate until chilled or overnight.