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Snowy winter hasn't yet given way to even a whiff of a warm breeze, but soon it will be spring, and that has us looking forward to shedding coats and boots and getting into shorts and flipflops. That shedding process may even extend to those few pounds that have stubbornly remained through the long, cold winter.
So, now's the time to think light, and fruit desserts are the just-right answer to delight without deprivation. Even those who have given up "sweets" during Lent, may make an exception for fruit-based dishes.
We love the versatility of fruit: Certainly there's nothing better than biting into a ripe, juicy pear, or that first luscious taste of a ruby-red strawberry, but out-of-hand-eating is just the beginning of most fruit's repertoire. Whether baked, roasted, poached, sautéed, macerated, sliced or diced, fruits provide distinctive flavor, color, interest, and of course, sweetness to desserts.
Our recipes are a mix of hearty winter fruit staples (apples, pears, oranges, bananas), berries (blueberries, strawberries, raspberries) that thankfully, are now sweeter and mostly available year round, and some perhaps less familiar fruits like rhubarb, carambola (starfruit), and kiwi.
We're by no means saying that our recipes are guaranteed to shed pounds, but as always, we believe that a little bit of sweet leads to a lot of satisfaction. And being satisfied often leads to a better attitude toward weight loss.
We are convinced that you'll enjoy making our recipes—they're quick and simple—serving them, and garnering rave reviews. Enjoy!
Sparkling Winter Fruit Salad
The best, brightest and most abundant late winter fruits combine to make this colorful fruit salad. It's just right to serve at a Sunday brunch or weekend dinner party. The mix is only limited by what's available, fresh and favored by you.
2 large navel oranges
1 large tart green apple, such as Granny Smith, cored
1 small carambola, sliced
1 kiwifruit, pared and sliced
1 banana, peeled and sliced
1 cup red and/or green grapes
1/2 cup raspberries
1 cup strawberries, hulled and each cut in half
1 tablespoon finely chopped fresh mint
2 cups sparkling white wine or sparkling cider
1. Remove a 2-inch piece of zest from one orange; cut into slivers. Squeeze juice from the orange; set both aside. Over a large serving bowl to catch the juices, pare and cut the remaining orange. Slice the apple into the bowl and toss lightly.
2. Add the remaining fruits to the bowl; add orange juice, orange zest, and mint and toss lightly to combine; pour in wine; re-toss.
3. Let stand at room temperature about 15 minutes, lightly re-tossing just before serving.