Spring: It’s here! Or in the North, as the calendar promises, it’s coming, truly, it is!
Outside, spring’s arrival is manifested in nature’s simple gifts. Tiny rabbit tails on the pussy willows. Crocuses poking out of the earth as if to thumb their colorful noses at remaining bits of snow cover. The first flush of green in the tree tops.
When it comes to fresh fruit, however, we must do without a bit longer. Whether you make this fruit salad in late winter or early spring, it makes the wait a bit easier for it’s as good as any summer batch.
Serve this in your prettiest glass bowl at brunch or as a simple dessert one evening. After ripening in the frig a few days, it’s delectable served atop vanilla ice cream.
WINTER FRUIT SALAD
Makes 8 cups
- 12 ounces frozen strawberries, sugared or unsugared
- 2 tablespoons sugar (4 tablespoons if strawberries are unsugared)
- 15 ounces canned peaches (no sugar added), drained and chopped
- 15 ounces canned pineapple (fresh if available), drained and sliced
- 1 banana, sliced
- 1 tart apple, skin on, chopped
- 8 ounces seedless red grapes
- Peel from one lemon, slivered (essential)
- ½ cup Grand Marnier orange-flavored liqueur
If needed, cut the strawberries into bite-size pieces, then stir the strawberries and sugar together in a large bowl. Add the remaining ingredients and combine well. Transfer to a clear glass bowl and refrigerate for at least an hour, stirring occasionally to distribute the sugar and juices.
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