Prosecco fruit salad

BY CATHERINE MOREAU

Fruit salad
Photo Credit: Katherine Macnaughton

A standard in cafeteria’s worldwide, fruit salad is often thought of as a somewhat unoriginal and dated dessert option. However, it can be a refreshing and healthy way to end a meal or to start off your day. One way to infuse new life into this classic is by adding a grapefruit simple syrup, some fresh basil and a dash of Prosecco. I recently brought this jazzed up version to a brunch and it was appreciated by all. What’s great about fruit salad is that you can add whatever fruit is ripe and in season. It’s also a breeze to make if ever you’re pressed for time. You can also indulge knowing that you’re doing your body good!

Ingredients

Simple syrup
1/2 tsp. vanilla extract
Juice of 1 pink grapefruit
55 ml of water
6 tbsp sugar

Fruit Salad
2 tangerines
1 pack raspberries
1 pack strawberries
2 red plums
1 pink grapefruit
1 cluster green grapes
1/2 bundle basil

Method

  1. In a small saucepan add water, sugar, grapefruit juice and vanilla extract. Bring to a boil, reduce heat and let simmer. Let cool in the fridge.
  2. Toss fruits and basil in the chilled syrup.
  3. Plate into small serving bowls and pour desired amount of Prosecco on top.
  4. Pairs well atop greek yogourt or crème fraîche.
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