Peachy Fresh Fruit Salad With A Flourish Of Angelica And Mint Recipes

PEACHY FRESH FRUIT SALAD WITH A FLOURISH OF ANGELICA AND MINT!

Steps:

• Cut the apples into bite sized pieces and the bananas into slices - then squeeze a little lemon juice on them.
• Add the grapes, melon chunks, segmented orange and blackcurrants.
• Pour the peach juice over the fruit and leave to stand for at least an hour before serving.
• Garnish with fresh mint leaves or sprigs and anglelica leaves. Serve with single pouring cream or yoghurt.

PEACHY KEEN SALAD

Steps:

• Slice peaches. Mix peaches, blueberries and almonds in bowl.
• Combine vanilla, ginger, and honey in small bowl. Mix well. Pour over fruit and nut mixture and stir to combine. Enjoy!

QUICK PEACH FRUIT SALAD

Steps:

• In a large salad bowl, combine all the ingredients. Refrigerate until serving.

TEQUILA LIME SYRUP FOR FRUIT SALAD

Steps:

• Carefully wash the mint leaves removing any bruised leaves or stems.
• Place sugar, water and mint leaves in a medium saucepan and bring to a boil over medium heat. Lower the heat and continue to simmer 15 minutes, occasionally scraping down sides to make certain all sugar crystals are incorporated.
• Add the tequila and continue to simmer an additional 5 minutes.
• Turn off heat and add the juice of one lime. Let syrup cool to room temperature.
• Strain out the mint and refrigerate the syrup until ready to toss with your fruit salad.

PEACHY SALAD

Steps:

• Prepare the salad ingredients including peaches, green onions, avocado and corn and put all in a bowl, mixed well.
• Juice the lemons and add oil, sugar and salt. Whisk till blended.
• Pour dressing over salad just before serving.

FRESH FRUIT SALAD

Steps:

• Cut up all fruit, and stir in honey (I add bananas right before serving).

FRESH FRUIT AND MINT SALAD

Steps:

• Peel and dice the mango or papaya, and put in a medium bowl. Trim the strawberries' stems and half or quarter, if large. Add to the bowl of fruit. Peel and dice the kiwi, add to bowl. Peel and slice the bananas, add to bowl.
• Cut the top and bottom off the oranges just deep enough to expose the inner fruit. Following the curve of the fruit cut the skin and pith off the orange in panels. Holding the orange over the bowl cut between the membranes to free the citrus segments. Let them fall into the bowl as they are cut free. By hand, squeeze all the juice from the remaining membrane over the fruit, then discard. Repeat with the other orange.
• Lightly stir the honey and Grand Marnier, if using, into the fruit. Strip the mint leaves off the stem, tear, or chop into smaller pieces, and stir into the fruit salad. Add the berries and set aside for 10 minutes or up to 2 hours.
• Serve.
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JUST PEACHY SPINACH SALAD

Steps:

• Make the vinaigrette: Using a whisk, combine mustard, vinegar, olive oil, garlic and sugar in a small bowl, and set aside.
• Either in a large serving bowl or in 4 individual serving bowls, arrange spinach, onion, peaches and pine nuts.
• Drizzle with vinaigrette just before serving and sprinkle with cracked black pepper.