A fruit salad that can be adjusted to fit the foods of the season. (Photo by Patty Schied)

A fruit salad that can be adjusted to fit the foods of the season. (Photo by Patty Schied)

Cooking for Pleasure: A Glorious Fruit Salad for a Company Dinner

Most people don’t think of a fruit salad as a dessert. This one makes a fabulous and impressive end to a company dinner or as part of a Sunday brunch, especially one that has been heavy on meats and starches.

This is expensive. But it is worth it and will be remembered by your guests for a long time. Any leftovers can be eaten the next day or turned into a luxurious smoothie. But please, please do not use bananas which overpower the other fruits and turn brown. Also not recommended are grapes or apples. The apples are too crisp and the grapes will not absorb the sugar syrup.

The fruits in this salad can be adjusted according to the season. In the summer, fresh peaches are a wonderful addition. The variety of the colors in this salad make it appear very jewel like; a feast for the eyes as well as the palate.

Ingredients:

2 or 3 ripe mangoes

1 ripe papaya (if you can find one)

2 kiwi fruits

1 ripe fresh pineapple, core carefully removed

Raspberries, blackberries and/ or really good strawberries.

One package of frozen cherries (if fresh ones are too hard to find)

1 to 3 ripe pears (Bosc pears are great)

Fresh peaches if they are in season and very ripe

About ½ cup granulated sugar

¼ cup of Kirsch, Chambord or a liqueur/brandy of your choice (optional)

DIRECTIONS:

Peel and cut up fruit into uniform ¾ inch cubes (the salad is the prettiest if all the fruit is cut the same size). Place the fruit in a large container and add ½ cup of sugar and liqueur or brandy if using. Toss fruit to blend then taste for sweetness. Cover and place in the refrigerator to marinate for several hours. The sugar and brandy make a syrup of the blended fruits and develops the flavor of the salad.

Enjoy! Happy Easter.

• Patty Schied is a longtime Juneau resident who studied at the Cordon Bleu in London, has cooked meals for both AWARE and the Glory Hall, and has written a cookbook. Cooking For Pleasure appears every other week in Capital City Weekly.

More in Neighbors

Visitors look at an art exhibit by Eric and Pam Bealer at Alaska Robotics that is on display until Sunday. (Photo courtesy of the Sitka Conservation Society)
Neighbors briefs

Art show fundraiser features works from Alaska Folk Festival The Sitka Conservation… Continue reading

U.S. Sen. Lisa Murkowski meets with Thunder Mountain High School senior Elizabeth Djajalie in March in Washington, D.C., when Djajalie was one of two Alaskans chosen as delegates for the Senate Youth Program. (Photo courtesy U.S. Sen. Lisa Murkowski’s office)
Neighbors: Juneau student among four National Honor Society Scholarship Award winners

TMHS senior Elizabeth Djajalie selected from among nearly 17,000 applicants.

(Photo by Gina Delrosario)
Living and Growing: Divine Mercy Sunday

Part one of a two-part series

A handmade ornament from a previous U.S. Capitol Christmas Tree. (Photo courtesy of U.S. Capitol Christmas Tree)
Neighbors briefs

Ornaments sought for 2024 U.S. Capitol Christmas Tree The Alaska Region of… Continue reading

(Photo courtesy of The Central Council of the Tlingit and Haida Indian Tribes of Alaska)
Neighbors: Tunic returned to the Dakhl’aweidí clan

After more than 50 years, the Wooch dakádin kéet koodás’ (Killerwhales Facing… Continue reading

The 2024 Alaska Junior Duck Stamp Contest winning painting of an American Wigeon titled “Perusing in the Pond” by Jade Hicks, a student at Thunder Mountain High School. (Photo courtesy of the U.S. Fish and Wildlife Service)
THMS student Jade Hicks wins 2024 Alaska Junior Duck Stamp Contest

Jade Hicks, 18, a student at Thunder Mountain High School, took top… Continue reading

(City and Borough of Juneau photo)
Neighbors Briefs

Registration for Parks & Rec summer camps opens April 1 The City… Continue reading

Easter eggs in their celebratory stage, before figuring out what to do once people have eaten their fill. (Photo by Depositphotos via AP)
Gimme A Smile: Easter Eggs — what to do with them now?

From Little League practice to practicing being POTUS, there’s many ways to get cracking.

A fruit salad that can be adjusted to fit the foods of the season. (Photo by Patty Schied)
Cooking for Pleasure: A Glorious Fruit Salad for a Company Dinner

Most people don’t think of a fruit salad as a dessert. This… Continue reading

Pictured from left to right are Shannon Easterly, Sam Cheng, Alex Mallott, Edward Hu, Leif St. Clair, Peyton Edmunds and Shelby Nesheim. The five students in the middle are the Juneau-Douglas High School: Yadaa.at Kalé team that won the Tsunami Bowl in Seward on March 22-24. (Photo courtesy of National Ocean Sciences Bowl)
Neighbors: Team of five JDHS students wins Tsunami Bowl

Five students from Juneau-Douglas High School: Yadaa.at Kalé won the Tsunami Bowl,… Continue reading