Black and Red Fruit Salad
By The Canadian Living Test Kitchen
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This recipe makes 6 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
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.
Ingredients
- 1/3 cup granulated sugar 1/3 1/3cup cupgranulated sugar
- 1/3 cup water 1/3 1/3cup cupwater
- 1/3 cup orange juice 1/3 1/3cup cuporange juice
- 1 tbsp coarsely grated orange rind 1 1tbsp tbspcoarsely grated orange rind
- 1/2 cup black currants , topped and tailed1/2 1/2cup cupblack currantblack currants, topped and tailed
- 1-1/2 cups blackberries 1-1/2 1-1/2cups cupsblackberryblackberries or black raspberries
- 1-1/2 cups blueberries 1-1/2 1-1/2cups cupsblueberryblueberries
- 1-1/2 cups sweet cherries , pitted1-1/2 1-1/2cups cupssweet cherrysweet cherries, pitted
- 1/2 cup stemmed red currants 1/2 1/2cup cupstemmed red currantred currants
Preparation
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.