This light sweet salad is perfect with brunch. It's also a nice dessert replacement with a dollop of mascarpone cheese.
Persons
6
Serving Size
3/4 cup
Prep Time
30 minutes
Total Time
30 minutes
Notes
The syrup can be made ahead and used for other meals such as french toast or salmon.
Ingredients
Orange Syrup
- 3 cups orange juice (bottled is fine)
- 1/4 cup honey or sugar
- 1/2 tsp Sauce Goddess Moroccan Twist seasoning
Fruit
- 2 cup cherries, pitted
- 6 apricots (pitted, cut into chunks) you can also use peaches
- 2 cups seedless grapes (cut in half)
- 1 cup blueberries
- Optional, add banana slices, apple chunks or raspberries
Instructions
Making the glaze
- Combine orange juice and honey (or sugar) in a sauce pan.
- Cook over medium heat.
- Stir occasionally to prevent the sugar from sticking to the bottom of the pan.
- Cook until the juice is thicker and reduced by half.
- Stir in Moroccan Twist.
- Pour into a jar or pitcher to store.
- Refrigerate to cool before adding to the fruit.
Assembling the salad
- Prep the fruit by cleaning, pitted and chopping.
- Pour a 1/4 cup of the glaze over the fruit.
- Stir to combine and serve.
