From Valencia oranges to Canary Island bananas, Aragon peaches, melons from Andalucía, and cherries from Extremadura, Spain is a paradise for fruit. This classic salad is best made in advance, with thoroughly ripe fruit, and left in the fridge for its flavors to meld and mature. It’s a perfect contribution to a warm-weather picnic, or the colorful highlight of a summery brunch.
Spanish Fruit Salad
- 12 large strawberries
- Handful each cherries, blueberries, and raspberries
- 1/2 Galia melon or cantaloupe
- 1 slice watermelon
- 2 nectarines
- 2 peaches
- 2 kiwifruits
- 2 Bartlett or Comice pears
- 2 bananas
- Juice of 1/2 lemon
- Juice of 4 Valencia oranges, plus 2 whole oranges
- 1 grapefruit
- 2 Tbs. Cointreau (optional)
- 6 fresh mint leaves
1. Stem and core the strawberries and pit the cherries. In a large glass mixing bowl, combine them with the blueberries and raspberries.
2. Peel, seed, and chop the melon and watermelon into similar-sized chunks. Leaving the skin on the nectarines, pit and chop them. Peel, pit, and chop the peaches, then peel and chop the kiwifruits. Core and chop the pears. Peel and slice the bananas. Add the chopped and sliced fruit to the bowl. Add the lemon juice and orange juice and mix and toss the fruit well.
3. Using a sharp knife, peel the oranges and grapefruit, removing both the colorful peel and white pith. Slice alongside each segment to free it from the surrounding membrane, letting the segments and any juice drop into the fruit bowl.
4. Add the Cointreau, if using, and toss everything again. Cover with plastic wrap and leave in the fridge for at least 1 hour.
5. Just before serving, roughly tear the mint leaves and mix them in. Serve in individual glass bowls or ramekins. Serves 6.
Find more than 100 recipes for the simple, unassuming, and satisfying food of the Spanish countryside in Rustic Spanish by Paul Richardson.