Italian · Dessert
Rum-Soaked Fruit Salad
A bright, boozy Italian-style macedonia of orange, peach, grape, strawberry and pineapple left to macerate in dark rum, sugar and citrus juice until the fruit turns glossy and the syrup runs deep amber. Chilled hard and finished with fresh mint, it's a clean, palate-resetting way to close a rich meal.
$1
15 minsPrep
0 minsCook
135 minsTotal
EasyLevel
Nutrition per serving
109Calories
1.1gProtein
0.3gFat
22gCarbs
18.6gSugar
2.4gFiber
1mgSodium
0mgChol
0gSat Fat
237mgPotassium
29mgCalcium
0.4mgIron
0mcgVitamin B12
49.6mgVitamin C
0gPolyol
0gAllulose
3.2gAlcohol
Goes well with
Fresh Lemon Cordial
local
Moscato d'Asti
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
all-time-classics
Instructions
1
Segment the orange over a bowl to catch the juice, then slice the peach, halve the grapes, quarter the strawberries and dice the pineapple, adding everything to the bowl as you go.
2
Sprinkle the sugar over the fruit and add the reserved orange juice and lemon juice, tossing gently to coat without crushing the fruit.
3
Pour the dark rum over the fruit, stir gently once more, then cover the bowl and refrigerate for at least 2 hours, stirring once halfway through so the rum macerates evenly.
4
Spoon the macerated fruit and its syrupy juices into two chilled bowls, scatter the sliced mint over the top, and serve cold.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 80g80g Orange, segmented, juice reserved
- 60g60g Peach, sliced
- 40g40g Grape, halved
- 50g50g Strawberry, hulled and quartered
- 40g40g Pineapple, diced
- 20g20g Dark Rum, 95% alcohol retained
- 12g12g Sugar White
- 6g6g Lemon Juice
- 2g2g Mint, finely sliced, for garnish, garnish, 1
