Toasted Almond Fruit Salad
photo by Fisher Nuts
- Ready In:
- 27mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 1 1⁄4 cups divided sugar
- 2 tablespoons lemon juice
- 2 teaspoons granted lemon zest
- 1 cup sliced almonds
- 1 teaspoon dry ginger
- 1 pinch salt
- 1 pint blackberry
- 1 pint raspberries
- 2 1⁄2 inches slices cored quartered, and cut Granny Smith apples
- 1 pint sorbet
- 1⁄4 cup small basil leaves
directions
- Make the syrup: In a small saucepan, bring ½ cup water and ½ cup of the sugar to a simmer and cook until the sugar dissolves, 2-3 minutes. Remove from the heat and transfer to a small bowl. Add the lemon juice and zest. Refrigerate.
- Caramelize the nuts: Rinse out the pan used to make the syrup and dry well. Add the remaining ¾ cup sugar and enough water for it to look like wet sand. Cook over medium heat until the sugar caramelizes and browns, 5-8 minutes. Add the almonds and carefully stir to coat the nuts with the caramelized sugar. Season with the dry ginger and a pinch salt. Transfer to a baking sheet to cool and harden. When hard, break into bite size pieces.
- Assemble the salad: Toss the blackberries, raspberries and apple slices with the lemon syrup in a large bowl. Refrigerate until ready to serve. The colder the fruit, the better. When ready to serve, top with the almonds brittle, a ¼ cup scoop of raspberry sorbet and the basil leaves. Serve immediately.
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