"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Fruit Salad in Orange Syrup Recipe

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This recipe for Fruit Salad in Orange Syrup, by , is from The Jeude Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Monica Gray Howard


1 pint fresh blueberries
1 pint fresh raspberries
4 kiwi fruit, peeled and sliced into quarters
3 oranges, sectioned
2 cups fresh Rainier cherries, pitted and halved
Orange Simple Syrup (recipe follows)

Orange Simple Syrup:
1 cup water
1 cup sugar
1 tablespoon orange zest
2 tablespoons almond liqueur (optional)

Fruit Salad:

1. In a medium bowl, combine blueberries, raspberries, kiwi, orange sections, and cherries. Pour Orange Simple
Syrup over fruit. Cover, and refrigerate for 1 hour before serving.

Orange Simple Syrup:

1. In a medium saucepan, combine water and sugar over medium-high heat; stir until sugar dissolves. Add orange
zest; bring to a boil, reduce heat to medium, and simmer for 5 minutes.

2. Strain syrup, discarding solids; let cool completely. Stir in almond liqueur, if desired. Store in an airtight
container for up to 2 weeks.




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