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Ruby Fruit Salad

A refreshing fruit salad to cool off summer heat...

1/4 cup brown rice syrup 
1 orange, grated zest and juice 
1 lime, juice 
1/4 cup mirin or sweet white wine
1/4 cup water 
15 cherries, pitted left whole 
3 red plums, halved, pitted, thinly sliced 
1/2 pine strawberries,  rinsed, halved 
1/2 pine raspberries, rinsed 
2 nectarines, halved, pitted, thinly sliced 
sea salt 

Combine the rice syrup, zest, and juice, mirin, and water saucepan. Cook over medium heat until the mixture foams. Cool to warm, whisking to keep the loose. Combine the fruit in a bowl. Sprinkle with two pinchers of sea salt and gently mix together. Pour the syrup over the fruit mixture and gently fold them to coat the fruit. Cover and chill completely before serving.  

Makes 4-5 servings


Frey Vineyards
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