How To Make Fruit Salad With Two Sauces
Fruit Salad with Two Sauces Recipe. A colourful, refreshing, healthy dessert with two delicious options for sauces. Enjoy our Fruit Salad with Two Sauces recipe.
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Step 1:
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You will need
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Step 2:
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Cut the peaches
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Take one of the peaches and chop off one side, then the other and discard the centre part with the stone.
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Slice each half into fairly thick chunks.
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Then repeat with the other peach and put them into a bowl.
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Step 3:
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Cut the pineapple
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Work your way around the edge of the pineapple with a sharp knife to remove the skin.
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Then cut off any remaining bits of skin before chopping.
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Now, cut around the stalk and discard it.
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Begin cutting the slices of pineapple into smaller pieces and then into triangular chunks.
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The shape really doesn't matter here, but try and keep all the fruit relatively chunky.
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When you finish add the pineapple to the bowl along with the peaches.
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Step 4:
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Chop the orange
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Cut both ends off the orange and place it upright. Now slice around the sides to remove the peel.
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Cut down the centre of the orange and finally into slices.
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Add to the bowl with the other fruit.
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Step 5:
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Chop the bananas
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Peel the bananas and then, slicing at an angle, cut them into chunks.
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When you finish both, add them to the rest of the fruit.
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Step 6:
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Cut the melon
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Spoon out the centre of the melon to remove the pips, then turn it over and remove both ends.
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Now stand the melon up and slicing downwards, remove the peel.
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Finally, slice it widthways into moonshapes and lengthways into smaller chunks, and add them to the bowl.
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Step 7:
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Chop the strawberries
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Remove the stalks and leaves from each strawberry, chop each one in half and put them in the bowl.
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Step 8:
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Slice the mint
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Layer the mint leaves on top of one another, slice them finely and sprinkle them into the bowl.
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TIP!
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You can prepare the fruit to this point ahead of time. Like any other salad it should be dressed at the last minute to serve it as fresh as possible.
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Step 9:
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Prepare the vanilla bean
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Split open the vanilla bean and scrape out the pulp with a knife. Then put the pulp back on top and leave aside ready to use in the sauce.
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Step 10:
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Make the caramel sauce.
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Heat the saucepan over a medium heat then add the sugar, followed by half a tablespoon of water
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Don't mix it just yet: wait until the sugar begins to caramelise and then start to stir very slowly.
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When it completely caramelises, pour in the water very carefully as it may splatter.
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Mix together well and then add the vanilla bean and the lemon grass.
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Lower the heat and continue stirring constantly.
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After about a minute, stir in the lime juice, then bring it back to a boil and remove from the heat.
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Let it sit for 10 minutes so that the flavours infuse, then strain it through a sieve and allow to cool completely.
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Step 11:
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Make the orange brandy sauce
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Add the orange juice, brandy and sugar to a small saucepan and warm them up.
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Stir while it warms so that the sugar melts, then take it off the heat and let it cool down
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Step 12:
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Serve
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Just before serving, spoon the sauce of your choice over the fruit and stir well.
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Then for a finishing touch of colour, sprinkle the berries on the top.
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Serve immediately with cream, ice cream or crème fraiche.
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You can use any kind of seasonal fruit to make the salad and vary between the two sauces to give them that extra special flavour.
