Lees Fruit Salad Recipes

SANGRIA FRUIT SALAD

Steps:

• Whisk together the orange juice, rose wine and honey in a small bowl until combined.
• Add the grapes, raspberries, strawberries, orange segments and grapefruit segments to a large bowl and pour the rose wine mixture over top. Stir together gently, and then allow to sit in the fridge for 30 minutes.
• Garnish with the mint right before serving.

FRUIT SALAD WITH ORANGE-VANILLA SYRUP

Steps:

• Place the sugar, 1 cup water, orange zest, juice and vanilla bean in a small pan and stir to dissolve the sugar. Then bring to a boil. Turn the heat to low and simmer for about 15 minutes to thicken. Set aside to cool.
• Prepare all the fruit in a large bowl, pour the cooled syrup over the top and toss together. Decorate with mint leaves and chill until ready to serve.

MEXICAN-STYLE FRUIT SALAD

Steps:

• Mix the mango, papaya, pineapple, watermelon, cucumber, coconut flakes and oranges in a large bowl. Stir in the lime juice. Sprinkle with the chile-lime salt to your desired spiciness level.

LEE'S FRUIT SALAD

Steps:

• Cut the watermelon into small cubes, or make balls using a melon baller.
• Slice the strawberries.
• Cut each of the grapes in half.
• Mix all fruits in a bowl.
• Stir the sugar and cinnamon into the orange juice until both are dissolved. Placing in a jar and shaking works well for this too (the amount of sugar and cinnamon may be adjusted to your personal taste).
• Pour the juice over the fruit and stir until well coated. You may not use all of the juice mixture, but don't use too little - make sure all of the fruit is well coated.
• Chill well.