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Flowers

Summer fruit salad

By Chef Iker Erauzkin Twitter Post the recipe on facebook Your email (*) print

At a glance

Serves:: 4
Difficulty:: Easy
Cost per serving::: 2,00 €
Method:: 10 min.

Ingredients

1 pitaya
Elderberry flowers, gardenia flowers
Strawberries
Gooseberries or blackcurrants
Cranberries
1 melon
1 kiwi
12 flowers of passion flower
1 mango
1 peach
200 ml. orange juice

Method

Peel the fruit, and make kiwi, peach, mango, melon, pineapple balls.
You can serve this fruit salad inside the skin of an exotic fruit. You can either buy four more pieces of exotic fruit for this purpose or use the skins of those going into the fruit salad. For instance, in the pitaya and the mango. Cut the fruit in half and scoop out the pulp with a spoon, being careful not to break the skin. It’s a delicate operation in the case of the mango due to the large stone.
Fill the skins with fruit balls, berries and gardenia and elderberry flowers.
Blend 8 passion flowers with orange juice and pour over the salad. Decorate with a passion flower on each salad.

Tip

You can prepare this salad in advance and store it in the fridge. You can also blend all the ingredients for an exotic juice: add between 18 and 20 flowers of passionflower. Strain before serving.

Recommended wine

Try with a naturally fermented sparkling sweet made from the Muscat of Alexandria. This has fruity aromas on the nose with aniseed and balsamic notes, is pleasant on the palate, and has a refreshing and fruity finish. For example, Reymos Espumoso Moscatel from Bodegas Reymos of the D. O. Valencia.

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