Sambuca Fruit Salad Recipe 🥗
Cook Time: 2 hours
Prep Time: 1 hour
Total Time: 3 hours
Description:
This delightful Sambuca Fruit Salad recipe was born out of necessity on a scorching workday when I craved something refreshingly light yet bursting with flavor. Inspired by a creation from Alfred Portale’s 12 Seasons Cookbook, this salad is versatile enough to accompany a savory dish like sliced roasted Muscovy duck breast or stand alone as a satisfying salad or dessert option. The infusion of Sambuca lends a unique twist to the vibrant medley of fruits and citrus, making it an ideal dish for spring and summer gatherings, potlucks, or even quick weeknight indulgences.
Nutritional Information:
- Calories: 1072.8
- Fat: 6.5g
- Saturated Fat: 0.6g
- Cholesterol: 0mg
- Sodium: 1175.9mg
- Carbohydrates: 264.9g
- Fiber: 10.9g
- Sugar: 245.8g
- Protein: 5.9g
Ingredients:
- 1/4 cup dried cranberries
- 1 pink grapefruit
- 1 navel orange
- 1 lime
- 1 mango
- 1 cup Sambuca
- 1 cup water
- 2 cups granulated sugar
- Lemongrass (1 stalk)
- Kaffir lime leaves (2 leaves)
- Kosher salt (to taste)
- White pepper (to taste)
- Watercress (for garnish)
- Toasted hazelnuts (for garnish)
Instructions:
-
Prepare Cranberries:
- Bring 1/2 cup of Sambuca to a boil.
- Place dried cranberries in a small bowl.
- Pour boiling Sambuca over the cranberries, cover with plastic wrap, and let sit for at least 1 hour.
-
Prepare Sambuca Syrup:
- In the same pot, bring the remaining cup of Sambuca to a boil and allow the alcohol to evaporate.
- Add water, granulated sugar, lemongrass, kaffir lime leaves, salt, and white pepper.
- Simmer the syrup over moderately low heat for 10 minutes.
- Remove from heat, transfer to a container with a tight-fitting lid, and steep for 1 hour.
-
Prepare Citrus:
- Zest and segment all the citrus fruits.
- To zest the fruits, use a zester or a peeler, then cut the zest into thin strips.
- Place zest in a fine mesh strainer and blanch in boiling salted water for 1 minute, then transfer to an ice bath. Repeat this process 5 times to remove bitterness and tenderize the zest.
- Remove the skin and white pith from the citrus fruits. Cut each segment away from the membranes, squeezing out any excess juice.
-
Assemble Salad:
- Cut peaches and dice mango. Toss with citrus segments.
- Strain the steeped Sambuca syrup over the fruit mixture. Add soaked cranberries and blanched zests. Toss well to combine.
-
Chill and Serve:
- Refrigerate the salad for at least 1 hour, preferably overnight, to allow the flavors to meld.
- Just before serving, garnish with watercress and sprinkle with toasted hazelnuts for an added crunch.
Serving Suggestions:
This Sambuca Fruit Salad is a versatile dish that can be enjoyed on its own as a refreshing dessert or paired with savory proteins like roasted duck breast for a gourmet meal experience. Serve it at brunch gatherings, potlucks, or simply as a delightful treat to brighten up any day!
