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Combine cantaloupe, honeydew melon, peaches, oranges, strawberries, mangoes, kiwis, blueberries, and raspberries in a large bowl. Whisk cream, confectioners' sugar, and rum together in a bowl until smooth; fold in marshmallows. Pour cream mixture over fruit and toss to coat. Cover bowl and refrigerate, stirring frequently, until chilled and.
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Supreme the oranges by cutting away the skin and pith and segmenting the oranges using a very sharp paring knife. Transfer to a bowl and squeeze the discarded membranes over the bowl to release any remaining juices. Add the pineapple, kiwis and mangoes to the orange segments and toss. Add the rum and taste the fruit.
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Jars with lids or bowls with plastic wrap will do just fine. 2. Pour an equal ratio of vodka over each bowl of fruit (so if you have ¼ cup kiwi, you'll need about ¼ cup vodka), or just eyeball it and pour enough to cover the fruit. 3. Refrigerate the fruit for at least one hour to soak up all that goodness. 4.
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Finally mix up a fresh lime glaze including 1/4 cup fresh lime juice and 3 Tablespoons powdered sugar in a small bowl then drizzle over the fruit and berries and gently toss with a spatula to combine. Let the fruit salad sit in the refrigerator for 10-15 minutes to allow the natural juices in the fruit and berries to seep out, creating a.
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Transfer to a large bowl and add the mixed berries and peaches. Combine the honey, 1/4 cup water and ginger slices in a small saucepan and bring to a simmer over medium heat, about 3 minutes.
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Adult Fruit Salad -- Alcoholic (Martinique -- Caribbean) "This recipe was found on the internet at recipeisland.com. Preparation time INCLUDES the peeling, slicing & dicing of the fruit, but NOT the hour needed for the fruit to chill. Although this recipe should make 6 servings, it could make much less if someone decides to 'drink' it!"
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Instructions. Whisk the cream of coconut and pineapple juice together in a medium bowl. Set aside. If serving immediately: Add all of the fruit to a large bowl. Add cream of coconut/pineapple mixture and coconut and toss to evenly combine. If making ahead: Add all of the fruit to a large bowl EXCEPT bananas.
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As it does so, the flavors of your macerating liquid will work their way into the fruit's flesh, making them taste better, and helping them plump up. Then, drain them, and throw them into your salad. Macerating is also a great way to revive dried fruit like figs or prunes. 9. Throw in a dash of alcohol.
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Step #1: Combine the fruit in a large bowl. Step #2: Pour in the Limoncello and toss with a wooden spoon to coat the fruit pieces. Step #3: Let sit for at least fifteen minutes to soak up the booze. Step #4: Fold in the fresh herbs just before serving.
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7 Boozy Fruit Salads To Celebrate The Season. words: Emily Bell. words: Emily Bell. Warm weather, however long it lasts, brings dreams of fresh fruit. And once it starts piling up, we dream/panic.
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Cut the fruit into bite-sized pieces. We dress the salad and chill it about 30 minute s prior to serving. It stays crisp but still picks up the dressing flavors. To make ahead, cut up the fruit earlier in the day or even the day before and but don't mix the fruit together. Refrigerate it in separate containers.
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The fruit-forward notes of these wines complement the natural sweetness of a fruit salad featuring grapes, peaches, strawberries, and melon. For a citrus-heavy salad, consider a sparkling Reisling.
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Thinly slice 5 mint leaves and stir them into the fruit. Pour ½ cup Grand Marnier or another orange liqueur over the fruit. Let the fruit soak, tossing every 15 minutes or so, for about 1 hour. Transfer the fruit to a serving bowl with a slotted spoon. Just before serving, top the fruit salad with a few handfuls of roughly chopped toasted.
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Method. In a very clean pestle and mortar, bash most of the mint leaves with the finely grated lime zest. Add the sugar, a good lug of rum and the lime juice, then mix again gently. Have a taste and add a touch more sugar if you think you need to, but bear in mind the fruit may be quite sweet. Toss the fruit together in a bowl with a little of.
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Whisk honey and rum in large bowl to blend. Add bitters, if desired. Cut away peel and pith from orange. Working over same bowl, cut between membranes to release orange segments and juice into.
