Emeril's Minted Fruit Salad with Sparkling Cider Drizzle
A Light and Refreshing Salad
Enter Emeril's Mother's Day Breakfast in Bed Contest! Give a boring fruit salad some pizzaz with mint and sparkling cider. Prepare the salad in advance and chill.
Cut away the entire peel of the oranges and grapefruits, making sure to remove all white pith. Cut the citrus crosswise into round slices or cut in between the membranes to remove segments. Arrange the citrus slices or segments decoratively on a serving platter and refrigerate, covered, until ready to serve.
Make the syrup: combine the sparkling wine or cider, sugar, salt, and vanilla bean in a medium saucepan over medium-high heat. Simmer until sugar dissolves and syrupy, 6 to 8 minutes. Remove from heat and allow to cool until just warm. Remove vanilla bean. Add lemon juice and zest and stir to combine. Chill until ready to serve the fruit salad.
When ready to serve, scatter the sliced berries over the citrus fruit and drizzle the syrup over all, to taste. Sprinkle with the mint and serve immediately.
This recipe was styled by chef Karen Pickus for Good Morning America.
Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved.