Lees Fruit Salad Recipes

THE BEST FRUIT SALAD WITH HONEY-LIME DRESSING

Steps:

• In a large bowl, toss together the strawberries, cantaloupe, pineapple, honeydew melon, blueberries, grapes and pomegranate arils.
• In a separate small bowl, whisk together the honey, lime zest and lime juice. Add the dressing to the bowl with the fruit and toss to combine.
• Garnish with fresh mint leaves and serve immediately or store, covered securely with plastic wrap, in the fridge.
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FRUIT SALAD WITH ORANGE-VANILLA SYRUP

Steps:

• Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool.
• Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.

LEE'S FRUIT SALAD

Steps:

• Cut the watermelon into small cubes, or make balls using a melon baller.
• Slice the strawberries.
• Cut each of the grapes in half.
• Mix all fruits in a bowl.
• Stir the sugar and cinnamon into the orange juice until both are dissolved. Placing in a jar and shaking works well for this too (the amount of sugar and cinnamon may be adjusted to your personal taste).
• Pour the juice over the fruit and stir until well coated. You may not use all of the juice mixture, but don't use too little - make sure all of the fruit is well coated.
• Chill well.

SANGRIA FRUIT SALAD

Steps:

• Whisk together the orange juice, rose wine and honey in a small bowl until combined.
• Add the grapes, raspberries, strawberries, orange segments and grapefruit segments to a large bowl and pour the rose wine mixture over top. Stir together gently, and then allow to sit in the fridge for 30 minutes.
• Garnish with the mint right before serving.