Fruit salads are usually reserved for those hot summer days when you don't want to turn the oven on to bake something. But I found that January is also a perfect time to re-visit the fruit salad. It's fast, no-cook and a healthy dessert with which to start the New Year.
This recipe came to me out of the need to bring a dish to my monthly book club meeting. This month I thought this salad would be the perfect contribution for a fulfilling and healthy dessert, because I was sure we had all been depriving ourselves since the New Year began a few weeks ago.
You can add anything you want to the salad, really, nothing is off limits as long as it's fruit. Here's what I did for our group of 8 girls (and there was plenty left for everyone to have seconds, and they did!):
5 kiwi's
1 pear
2 fuji apples
1 package of blueberries and blackberries
1 banana
Hand full of mint
Meyer Lemon juice (about 1/2 a medium lemon or 1-2 tablespoons)
lemon zest (about a table spoon, there's no wrong answer here)
But here's what made ALL the difference, Zabaione, also know a sweat Italian custard. It's so simple to make. There are varying recipes out there on the interwebs, some use cream, but I find that this one is my favorite and saves the calories of the cream and is just at creamy.
5 egg yolks
1/3 cup of sugar
1/3 cup Marsala Wine
1 teaspoon lemon zest
Fill a medium sauce pan halfway with water and bring to a moderate simmer. Use a stainless steel (or glass) that will sit on the saucepan, but will not sit too low that it will touch the simmering water in the pan. Before you put the bowl on the saucepan, whisk the egg yolks together, then add in the sugar. Whisk until the egg yolks and sugar are light and fluffy in texture. Now, place the bowl over the simmering water, whisking constantly, while adding the Marsala wine. Continue whisking the mixture about 6-10 minutes; it should become increasingly fluffy and double in volume. You will know when it's done when it holds its shape with soft peaks. You can either use it right away or let it cool and use it over the next few days. When you are ready pour over fruit and serve. (recipe adapted from the blog White Mountain ) Also, especially wonderful with figs and espresso.
And because I forgot to take pictures of mine, below is a little montage I collected.
Bon Appétit!
