19 June 2008

Sangria Fruit Salad


When I went to the market a few days ago I was thrilled with the selection of fruits to choose from. It seems that summer is finally here. There were cherries at reasonable prices, peaches and nectarines, melons, apricots and an abundance of local strawberries. They looked so sweet and delicious I brought home more than I could be sure my family would eat.

To help make sure these lovely fruits didn't go to waste I looked for some recipe to fill the kitchen with enticing aromas and invite everyone to indulge in the bounty of the season. One of the recipes I found came from the Accidental Hedonist. In a post titled "Macedonia", Kate shared a recipe for an appealing fruit salad as well as sharing my disappointment that summer weather seems to have gone missing in the Pacific Northwest this year. It seems Kate has come up with an answer. She has found summer in a bowl! What’s more the recipe is fairly easy to make and temptingly gorgeous.

So I gave it a try. I topped strawberries, pitted cherries, and sliced apricots. I didn’t have a bottle of Marsala but I did have a bottle of dessert wine that my husband and I bought on our anniversary trip a couple of years ago. I have been wanting to try it but I had been waiting for a reason. This beautiful fruit salad celebrating summer seemed like a good one. The wine is a vanilla infused port by Knipprath Cellars, called "LaV!", and the description of the wine made it sound like a perfect complement for this recipe.

I opened it, and I was not disappointed! I used the ¼ cup in the salad and set the rest aside to serve after dinner. To the wine I added the orange zest, ½ teaspoon of vanilla extract and vanilla sugar. As the fruit macerated the kitchen was filled with the transporting aroma of good sangria. What’s more the sun came out and suddenly I believed in summer! I could feel it, smell it and now I could even taste it in this beautiful fresh fruit salad.

Sangria Fruit Salad

½ lb strawberries, sliced
½ lbs cherries, pitted
½ lb apricots, sliced
Zest of 1 orange
¼ cup dessert wine (LaV! Vanilla port, Marsala or other)
3 Tbsp sugar (vanilla sugar if you have it)
½ tsp vanilla extract
¼ cup pistachios (or toasted sliced almonds, see Note below)

Combine the fruit in a large bowl.

Stir together the wine, orange zest, sugar and vanilla until the sugar is dissolved.

Pour the wine mixture over the fruit and allow to sit at room temperature for 1 hour.

Stir and sprinkle with nuts.

Serve and enjoy!

Note: The original recipe calls for pistachio nuts which are quite beautiful in this salad. Still I didn’t think they added a lot to the flavor. To draw on the Spanish influence of Sangria I might substitute toasted sliced or slivered almonds next time. I think they would provide the same contrast in texture while possibly adding a bit more of a Spanish flavored accent to the taste. In the same vein I would also feel free to substitute orange sections for the apricots when convenient.

6 comments:

Grace said...

i. love. this.

sangria is one of my favorite ways to consume alcohol (in reasonable amounts, of course...), pistachios are quite possibly my favorite nut, and i've never met a fruit i didn't like.

as if it weren't beautiful enough, i love the glimmer of the goblet in the sunlight. gorgeous. :)

nicisme said...

I am a sangria fan, this looks really good. Nice photo with the sun!

the southern hostess said...

This sounds perfect for a summer day! I love sangria. What a great recipe!

Paula said...

Oh boy does this look good. I can definitely see myself eating this tomorrow, and the next day, and the next day ....

Sophie said...

We'd like to invite you to participate in our July berry recipe contest. All competitors will be placed on our blogroll, and the winner will receive a fun prize! Please email me, sophiekiblogger@gmail.com, if you're interested. Feel free to check out our blog for more details. (Click on my name in the message header link to visit our blog. :)

Good Pediatrician in Chennai said...

what a deliciously easy fruit salad thanks for this........