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Lucy's Recipes Marinated Fruit Salad
Lucy's Recipes Marinated Fruit Salad | Marinated Fruit Salad |
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There are two different kinds of persimmons. The Fuyu which you can eat right away and the Hachiya which is too astringentt to eat unless it has ripened to a soft pulp when it becomes ambrosial but too soft for a fruit salad.
1 cup sugar ½ cup lemon juice ¼ cup Limoncello 1 mango, peeled and sliced 2 cups sliced pineapple (peeled and cored) 1 Fuyu persimmon, sliced 2 fresh figs, quartered ½ cup pomegranate seeds
Combine sugar and lemon juice in a small pot over medium heat. Stir until sugar is dissolved. Add Limoncello, bring to a boil and boil for 2 minutes or until slightly thickened. Cool to room temperature. Pour over fruit. Let sit for 20 minutes to 2 hours. Serves 6 |
