Saturday, April 26, 2014

From the Kitchen - Outside the Nest

Fruit Salad with Citrus Dressing
Today I'm sharing a recipe for a lovely fruit salad, filled with so many enticing flavors.
This recipe can be increased. 
This recipe can include any kind of fruit that tempts the taste buds.
This recipe reminds me of the fruit salad that my mother used  to make for our family reunions every summer.

Here's the hardest part of the whole recipe. It starts with orange zest,

 and fresh squeezed orange juice.

They're added to sugar and water,

along with a dribble of lemon extract. 

My secret flavor that really enhances the experience:
Vanilla Bean Paste, which comes with tiny flecks of vanilla bean. It makes me cry just thinking about it, it's so good.

The mixture is heated to a boil, and then cooks over medium heat until a fragrant, luscious, orangy, lemony syrup is produced, meaning that the ingredients reduce to a thick consistency.

While the syrup is a cookin', I'm getting the fruit ready. A can of mandarin oranges, a small can of pineapple chunks, both drained; and the pineapple chunks cut in half,

then some blueberries and grapes, followed by a banana and an apple. Sorry, I forgot to take of picture of the banana and apple, but I think you all know what they look like.
After the syrup is cooled, I combine all, and then refrigerate for an hour or so.

And then, it's time to eat it all up. (Note the apples and bananas, which did not get in a picture of their own) It's a salad, it's a dessert, it's both. But most of all:
Is it ever good. And easy.
Happy Saturday

Fruit Salad with Citrus Dressing

1/2 C granulated sugar
1/2 C water
Zest from half of one large orange
Juice from half of one large orange
1/2 Tsp vanilla paste or extract
1/2 Tsp lemon extract
1 can mandarin oranges, drained
1 small can pineapple chunks, drained and cut in half
1 banana
1/2 C fresh blueberries
1 small Granny Smith apple, chopped

Place sugar, water, orange zest, orange juice, and extracts in small saucepan on medium heat. Stir until sugar is dissolved, continue cooking for 20-30 minutes, until contents cooks down and is syrupy. Remove from heat and let cool. Place fruit in bowl, pour syrup over the top and stir gently. Place in refrigerator for at least one hour before serving. 4-5 servings


  1. Sounds delicious! Where do you get the vanilla paste?

    1. I ordered it online thru Amazon-you may be able to find it at Cooks Corner in Green Bay.