A recipe for seasoning your seasonal fruit salads all year round
1250 ml of orange juice
60 ml Balsamic Vinegar of Modena
50 g granulated sugar
½ tbsp of orange peel
¼ tbsp of nutmeg
Vinaigrette: put all the ingredients in a saucepan, bring to a boil, stirring to dissolve the sugar. Remove from heat and let cool. Pour the vinaigrette over one of the fruit mixes below, stir to coat the fruit well. Let stand 30 min at room temperature before serving.
Spring fruit salad: 580 g halved cherries, 1 peeled and diced mango.
Summer fruit salad: 4 sliced peaches, 150 g blueberries.
Autumn fruit salad: 12 fresh figs quartered, 75 g toasted slivered almonds.
Winter fruit salad: 4 peeled and sliced pears, a few pomegranate seeds.