Strawberry Salad with Oranges and Mint
Quick Recipes Simple Recipes Easter Recipes Fasting Recipes Fruits Salads
Inspiration comes from everywhere. This salad was inspired by how I drink my mint tea: with a slice of orange. The combination of orange zest and mint has always seemed so successful to me that it would be a shame not to share it with you.
And I prepared this salad. And I had the pleasure of sharing it with the two most handsome boys I've ever met in my life. They even took seriously the role of testing this salad and giving me their opinion. The little one said "very good, next time I want a soup bowl full of this salad"... but "plain" (exactly the word used by the older one, who I found out just qualified for the national English competition! applause, please!). So we had a brainstorming session to see what we could serve it with. Two proposals were agreed upon by everyone: cinnamon (or anise) ice cream or yogurt sorbet. So this is the dessert we propose for your Easter meal. Just imagine a huge, colorful portion (and how well red goes with yellow and green!) as the boys suggested, placed in a cute bowl (punch bowl style; glass or white; if it has a stem it's even better, it will be more dramatic)... Masterpiece!
Ingredients
3 oranges
350g strawberries
2 tablespoons sugar
2 sprigs mint
1 heaping teaspoon cornstarch
Servings: 3
How to prepare strawberry salad with oranges and mint
- In a small pot, squeeze the juice of one orange. Into the juice, grate the zest of 1/2 orange.
- Peel the other two oranges and cut out the segments exactly as in this video. Place the segments in a bowl. What remains after removing the segments, squeeze into the pot - you'll see there's still plenty of juice in those membranes.
- Add the sugar and 1 sprig of mint to the pot and simmer over low heat for 5 minutes, just enough to infuse the juice with flavors. Strain the juice and put it back in the pot. Add the cornstarch dissolved in a tablespoon of cold water. Simmer for another 1-2 minutes, until you feel the sauce thickens a bit, like a syrup. You'll get about 3/4 cup of sauce.
- Let the sauce cool completely.
- Over the orange segments, cut the strawberries into quarters.
- Pour the cooled sauce over the fruit. Add the remaining mint, finely chopped. Serve immediately or keep in the refrigerator for a maximum of 2 hours for the fruit to macerate. The salad doesn't last longer than that - the strawberries soften, lose their color, and color the sauce. So if you want to serve the salad later, prepare the sauce and keep it in the refrigerator separately from the fruit. Mix them only when serving.
Orange sauce
Strawberry Salad with Oranges and Mint
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