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Nutrition Facts
Serving Size 1 (164g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 melon
Calories 91
Calories from Fat 2		(3%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1mg		0%
Potassium 289mg		8%
Total Carbohydrate 23.8g		7%
	Dietary Fiber 3.3g	13%
	Sugars 16.1g
Protein 1.0g		2%
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Peachy Fresh Fruit Salad With a Flourish of Angelica and Mint!

Recipe #383182 | 1 hour | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: French Tart
Jul 28, 2009

This was the first thing I was taught to make at secondary school in Domestic Science! We were all taught to make basic lemon syrup for the fruit salad, a great classic and a standard recipe that I have never forgotten! However, here I have deviated a little and have taken advantage of some excellent local peach syrup instead of the homemade lemon syrup I usually make; and I have garnished the salad with mint and angelica from my herb garden. I have suggested certain fruits to use, but the beauty of a fresh fruit salad is that you can always rustle one up with whatever you have locally and to hand. Serve with fresh pouring cream for a real treat!

SERVES 4 (change servings and units)

Ingredients

1/2 charentaise melon or other local melon, peeled and diced
2 ounces green seedless grapes
1 red apple, cored but not peeled
1 green apple, cored but not peeled
1 orange
1 banana
1 ounce black currants
lemon juice
peach syrup (made up with cold water to 5 fl.oz. )
fresh mint sprig
fresh angelica leaf

Directions

1
Cut the apples into bite sized pieces and the bananas into slices - then squeeze a little lemon juice on them.
2
Add the grapes, melon chunks, segmented orange and blackcurrants.
3
Pour the peach juice over the fruit and leave to stand for at least an hour before serving.
4
Garnish with fresh mint leaves or sprigs and anglelica leaves. Serve with single pouring cream or yoghurt.