Is it campy or a throw-back to the 80′s? Perhaps. Nonetheless the Amalfi-Style Fruit Salad brings a few smiles on a summer day. Served in a halved orange and with a swig of limoncello, the strawberries and orange are simply refreshing. Leave the serving bowls in the cabinet. Preparation and clean-up for this summer delight is a cinch!
Amalfi-Style Fruit Salad
Orange, Interior Cut Around Pit and Cut Segment [left] and Orange, Scooped [right]
Orange Segments [left] and Strawberries [right]
|Amalfi-Style Fruit Salad|
Author: 10 mins Total time: 10 mins Serves: 4Prep time:
- 2 large oranges, chilled
- 2 cup strawberries, quartered and chilled
- 2 tsp limoncello
- 2 tsp granulated sugar, optional
- Slice the oranges in half. If you do not have a grapefruit knife, use a regular knife to cut around the interior of each orange to remove the flesh from the pit, then cut each segment to remove them from one another. Be careful to keep the oranges in tact. Over a bowl, use a spoon to scoop each segment out of the oranges. Remove any remaining pit or connective membrane from each segment. Allow each segment to drop into the bowl and discard remaining pit and connective membrane.
- Add the strawberries to the oranges and toss. Splash in limoncello to brighten the salad and toss again. If the fruit salad is not sweet enough, sprinkle the sugar to taste and toss one more time.
- Scoop the fruit salad into the empty orange halves. Enjoy!
Notes: This works best with nice large oranges. Also to add to the summer fun, use oranges with leaves attached (if you can find them, or course).
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