The recipe for fruit salad, a fresh dessert to enjoy all summer – Europe 1

SUMMER RECIPES – Every Saturday and Sunday, Pierre Herbulot offers a simple, tasty and easy to prepare summer chef's recipe. Today, the fruit salad, a fresh and light dessert to be made with good summer fruits.

It may be one of the oldest dishes in the world … You only have to close your eyes to imagine it: a caveman butchering a deer hanging before making a small salad with some freshly picked fruit. Australopithecus even adds lemongrass and an apricot marmalade to dust it off a bit. Oh no, that's the recipe of Adrien Ferrand, chef of the restaurant Eels.

Ingredients for 4 persons :

  • 1 white peach
  • 1 nectarine
  • 4 apricots
  • 1 lime
  • 12 fresh almonds
  • 30 g roasted pine nuts
  • 2 gelatin sheets
  • 1 sprig of verbena
  • 1 stick of lemongrass
  • 4 mint leaves
  • juice of a lime

The steps of the recipe

1. Cut the peach into quarters

2. Cut the nectarine into brunoise and pour 30 g of gelled water with 2 gelatin leaves.

3. Make the marmalade with 2 apricots by stewing them in a saucepan

4. Cut 2 apricots into quarters

5. Open the fresh almonds and cut them in half

6. Make a syrup with 400 g of water and 40 g of sugar.

7. For one hour, infuse 1 stem of verbena, 1 stick of lemongrass, 4 mint leaves and lime juice for 1 hour.

8. In the bottom of a deep plate, arrange the marmalade and the jellied brunoise. Add the peach and apricot wedges. Sprinkle with pine nuts. Add the fresh almonds on the fruit quarters.

9. Finish with a dash of olive oil, a zest of lime and the sprouts of fresh herbs. Pour the broth at the table.

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