I’m always looking for varied ways to serve fruit, and while reading my new tablescape book I fell in love with this recipe. I’ve made it twice, using different variations of fruit. Each time, the salad earned high marks, both from Music Man and from the ladies at my church’s luncheon.
The key to this salad is the mix of the fruit with the dressing; the candied ginger gives it a little extra zing and the vanilla creates a smooth sweetness. It’s worth the extra trip to find the candied ginger — or make your own.
The original source of this recipe is the tablescaping book Great Settings, by Peri Wolfman and Charles Gold. Although Wolfman and Gold used peaches and blueberries, I've made it with several different kinds of fruit and it's always delicious.
- 2 peaches, cut into bite-sized chunks
- 1 bag Trader Joe's frozen mangos, thawed and drained
- 1 pint blueberries
- 1 pint raspberries
- 1 pint strawberries, cleaned and quartered
- Juice of 1 lemon
- 1/2 cup minced candied ginger
- 1/2 cup chopped fresh mint leaves
- 1/2 teaspoon vanilla extract or rum
Wash and prepare the fruit. Combine all the ingredients in a glass or porcelain bowl, cover, and let stand for about one hour to let the flavors blend.
Today I have no reservations in recommending this fabulous summer treat!