RCI-DS.004.0252.001
Spumante Fruit Salad
Spumante Fruit Salad from the Recidemia collection
Prep45 min
Cook25 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- ½ unit
- grapes8 ouncepeeled
- pineapple4 slicesdiced
- caster sugar⅓ cupsuperfine
- peaches; peeled2 unitpitted
- 2 tablespoon
- ¼ cup
- strawberries3 ouncehulled
- sweet spumante½ bottle
- blueberries3 ouncetrimmed
Method
1
Slice the cantaloupe in half, scoop out and discard the seeds, then cut the flesh into bite-sized cubes or balls using a melon baller if available.
2
Cut the peeled and pitted peaches into quarters or bite-sized chunks, taking care to capture any juices in the mixing bowl.
3
Dice the pineapple slices into uniform chunks, removing and discarding the core.
4
Halve the hulled strawberries if they are large, or leave them whole if small, and place them in the mixing bowl with the other prepared fruits.
5
Add the peeled grapes, blueberries, and all prepared fruits (cantaloupe, peaches, pineapple, strawberries) into a large mixing bowl.
6
Sprinkle the caster sugar evenly over the fruit and gently toss until the fruit is evenly coated and begins to release its juices.
7
Pour the rum and cognac over the sugared fruit and stir gently to combine, being careful not to bruise the delicate berries.
8
Pour the sweet spumante over the fruit salad just before serving and stir gently to distribute.
9
Divide the spumante fruit salad into serving bowls or glasses, ensuring each portion receives an equal amount of fruit and sparkling wine broth.