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Fruit Salad Recipe

Fruit Salad: Place the water and sugar in a small saucepan and bring to a boil, stirring occasionally. Let boil about three minutes then remove from heat and cool to room temperature. Stir in the Limoncello, lemon juice, orange juice, and mint leaves.

Add about 6-8 cups of fresh and/or dried fruits. While you can serve the fruit salad right away, I like to cover and refrigerate the salad for a few hours, or even overnight, so the fruits have time to absorb the sugar syrup. Some fruits, like bananas, should not be added to the sugar syrup until shortly before serving. Serve the fruit salad cold or at room temperature.

Makes 8 - 1 cup servings.

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Fruit Salad:

2 cups (480 ml) water

2/3 cup (135 grams) granulated white sugar

2 tablespoons Limoncello (optional)

2 tablespoons freshly squeezed lemon juice, or to taste

2 tablespoons freshly squeezed orange juice, or to taste

3 to 4 fresh mint leaves (optional)

6-8 cups (1.4-1.9 liters) of fresh and/or dried fruits