It’s peak season for our sweet-dark cherries, and in this post, Coryanne from our Kitchen Council shares a 15-minute fruit salad that combines cherries with apples, apricots, citrus, poppy seeds and an extra special dressing.
Summer has a way of making my fridge burst with life in a way that no other season can. Opening the door is like entering a flavor rainbow where every color is alive with a fresh taste that makes it hard to choose a favorite for summer; which is why I whip up a fruit salad at every chance I can get. Not just because it makes summer snacking healthy, but because it is a family activity that keeps our kitchen alive and busy on those hot days where time all but stands still until the sun goes down. This recipe for Cherry Fruit Salad with Muscovado Poppy Dressing is a happy accident that occurred when my daughter, Margaeux, helped me make a family lunch last week.
The plan was to make a fruit salad and sprinkle a few poppy seeds on it for fun, but she found a bottle of Muscovado simple syrup in the fridge and immediately elevated our humble salad into something quite remarkable for a Tuesday afternoon. Even if you are making this Muscovado Poppy Drizzle from scratch, it only takes around 15 minutes from start to cool and is very much worth the extra 15 minutes because you can use the syrup on pretty much anything you fancy, especially in cherry lemonade.
When starting on a cherry fruit salad, the trick is in pitting the cherries. Now is the time to invest in a pitter if you don’t have one, it not only saves you time in the kitchen, it saves you from wasting so much of that perfect cherry you are after for this salad. Of I you don’t have one, slice the cherries on either end and then nibble on the pits as a snack.
Cherry Fruit Salad with Muscovado Poppy Drizzle
Serving Size: 4
Total Prep Time: 20 minutes
Level of Difficulty: Easy
- 3 cups of freshly pitted Stemilt cherries, sliced in half
- 1 Stemilt Granny Smith apple, cored and diced
- 1 Stemilt Gala apple, cored and diced
- 1 large Navel orange, peeled and diced
- 3 apricots, diced
- 2 cups of strawberries, halved with stems on
- 1 cup of cantaloupe, diced
- 1 cup of plums, pitted and diced
- ½ tablespoon of poppy seeds
- 1 cup of light Muscovado sugar
- 2 cups of water
- 1 lemon, juiced
Add the sugar and the water to pot and bring to a soft boil. Simmer and cook until the sugar dissolves and it forms syrup. Remove from the heat and allow it to cool. Once room temperature, store it in the fridge to cool while you prepare the fruit. Add the fruit to a large mixing bowl and toss in the lemon juice to keep it from turning. Once folded together, place your fruit salad in the fridge and allow it to chill while your syrup chills. Once both are chilled, drizzle over 2-3 tablespoons of the syrup and sprinkle 1/2 tablespoon of poppy seeds across the top of the salad before serving.
The beauty with this salad is that you can experiment with any number of fruits and quantities. The abundance of cherries offers a sweet tartness that plays well with melon, apple and berries, so be creative and feel free to use this recipe as a guide rather than a restricted recipe. Happy Summer!
Categorized in: Recipes