Sunday, June 26, 2016

Fruit Salad with a Red Currant Raspberry Sauce

Yum


Summer fruit is everywhere and what a better way to use it than in a cooling fruit salad.

This salad isn't any old fruit salad though.  No, it is one that is tossed in a wonder sauce.  Yes, a sauce that just lends another layer of fruit flavor to the mix. 



Recently I had the leisure of attending  a Cool "No Cook" Sauces cooking class taught by Phillis Carey (one of my favorite chefs) down in San Diego.  She made some fabulous sauces using oils and vinegars from Vom Fass.  I love them all but new that I would make the Red Currant Raspberry Sauce first.  She placed it on a fruit salad and I loved it so much that I kept my dish simple as well.  



We had this for Memorial Day, but guess what?  The 4th of July holiday is coming up next week and this would be the most PERFECT dish to serve at any BBQ festivities you may be having.  Perfect for a picnic, grill, potluck, outdoor concert, beachside, lakeside...you name it.  Everyone loved this fruit salad so since it was such a hit, I wanted to share it with you today.

Kitchen Notes:  This uses a Red Currant Jelly.  Bonne Maman' make a good Red Currant jelly.  You also may find it from Knott's jelly.  If you can't find the red currant use a good grape jelly.  It tastes delicious as well.  This also uses raspberry vinegar which I've seen at most major grocery stores as well as Walmart.  You can also get one here. It's also perfect in salad dressings.  The 3rd item is that she uses grapeseed oil.  This is a great base to the dish as it a healthy choice and has a clean, light mild taste which is perfect for a dish where you want the fruit flavors to shine.  This can be bought at most grocery stores, Walmart, and Trader Joe's.



This serve a crowd but you can adjust this to suit how many you are serving.  I used little ice cream cups to serve our in.  They look adorable!

Enjoy!




Fruit Salad with a Red Currant Raspberry Sauce

5 cups of mixed fruit ( I used watermelon, cantaloupe, pineapple, honeydew melons)

Sauce:
1/4 cup red currant jelly, melted and slightly cooled
2 T raspberry vinegar
1 T sugar
1/2 tsp Dijon mustard
1/4 tsp paprika
1/4 tsp salt
1/2 cup grapeseed oil

Place the mixed fruit into a large mixing bowl.  To make the sauce, whisk together the melted jelly, vinegar, sugar, mustard, paprika and salt until well mixed.  Slowly whisk in the oil.  At this point the sauce may be chilled until serving time.  When ready to serve, pour over fruit and toss to combine.  Serve immediately or may be refrigerated up to 4 hours before serving. 

Source:  sauce if from Phillis Carey Cool 'No Cook' Sauces cooking class


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