|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
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 fruits....it'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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