Fruit Cocktail

From Cook's Country | August/September 2009

Why this recipe works:

Salting extracts excess liquid from savory ingredients, and we discovered we could apply the same principle to our Fruit Cocktail with sugar. We tossed the fruit with brown sugar and allowed it to rest. The natural juices that amassed after resting were perfect for creating a sweet syrup to… read more

Salting extracts excess liquid from savory ingredients, and we discovered we could apply the same principle to our Fruit Cocktail with sugar. We tossed the fruit with brown sugar and allowed it to rest. The natural juices that amassed after resting were perfect for creating a sweet syrup to drizzle on top. Fresh fruit, including fresh (not canned) cherries, were a must to produce a Fruit Cocktail that didn’t taste like it came from a can.

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Serves 4 to 6

Add the cherries last or they'll discolor the salad.

Ingredients

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