Fruit cocktail

Fruit cocktail

By
From
Encyclopedia of Food and Cookery

A fruit cocktail should delight the eye and refresh the palate. Avoid formless tinned fruit, pieces cut too small and over-sweetening.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Use just one fruit, or 2 or 3 in contrasting colour and texture; melon and grapes, grapefruit and cherries, strawberries and orange, pineapple with pawpaw and kiwi fruit.
  2. Leave fruit in good-size chunks. Macerate in a little lemon juice and a touch of honey or sugar, grated fresh ginger or mint leaves cut into thin ribbons. Serve in stemmed, clear glass bowls and garnish each with a sprig of mint, a maraschino cherry or fine slivers of orange or lemon zest.
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