Plums, cara cara oranges, blood oranges, bosc pears, and gala apples mixed with a citrus sherry dressing.
This salad is a colorful mélange of delicately flavored fruits, with hints of pepper and sherry.
I am ending this week’s series of plum posts with a simple fruit salad recipe. Just because it is simple doesn’t mean that it doesn’t have its challenges. Here are a few tips to keep your salad colorful and fresh.
Apples and pears brown easily and get mushy if marinated too long. To avoid these things, you will want to have your dressing ready before slicing the fruit. As soon as the pears or apples are cut, mix them with the dressing. The acid in the dressing keeps them from browning. It also starts breaking down the structure of the fruit. So don’t make the salad more than twelve hours before serving it.
The last thing to consider when making this salad is the blood oranges. They will bleed onto the other fruit, discoloring it. Keep them separate, adding them to the top of the salad with the garnish.
Ingredients
Orange Sherry Dressing
- 1/4 cup cara cara orange juice 1 orange
- 4 tsp honey
- 1/8 tsp pepper
- 1 tsp sherry vinegar
- 1 pinch salt
Salad
- 1 cara cara orange segmented
- 1 blood orange segmented
- 1 gala apple cored and sliced
- 1 bosc pear cored and sliced
- 2 plums pitted and sliced
- mint or basil to garnish
Instructions
Orange Sherry Dressing
- Mix all of the ingredients in a bowl until the honey has dissolved.
Salad
- Add the pear and apple to the dressing and toss to coat. Mix in the plums and the cara cara oranges. Marinate and refrigerate until ready to serve. Place the fruit on a serving platter and arrange the blood orange segments on top. Drizzle the fruit with any leftover dressing from the bowl and garnish with mint or basil.
