Fruit Salad with Orange and Agave Sauce

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Fruit Salad with Orange and Agave Sauce


Fruits and lots of them ;) 12 cups total (had 2 cups each: grapes, blueberries, strawberries, pineapple, apple, bananas)

1 cup orange juice

Juice 2 lemons & zest 1 lemon (keep the juices of each lemon separate)

1 teaspoon almond extract

4 tablespoons agave syrup (preferably organic) or honey (also organic and local if possible)

Shredded toasted coconut (optional, for serving) about 1/2 cup

How to:

Put all your fruit in a very large bowl.  Toss fruits with the juice of one lemon.  Set aside.

In a medium saucepan put your orange juice, lemon zest, lemon juice and agave syrup.  Bring to a boil and reduce to a simmer.  Let this cook until reduced by 1/3.  Add you almond extract and mix well.  Let this cool to room temperature.  Please do not put hot glaze over's just a bad idea!  When your glazed has cooled, pour over your fruits and toss gently to cover all.

To serve, scoop your fruit salad into bowls and sprinkle with coconut.  I love the contrast of the fresh fruits with a bit of glaze and the crunchiness of the coconut.

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