SO, yes, I’ve done versions of this macerated fruit salad before, with Limoncello, and another version with Cointreau in place of the Limoncello.
And all with that tasty lemon curd yogurt and honey sauce.
This time, I was going to a gathering with rather a lot of kids in attendance, so, I doubled the amount of fruit, and sauce, but replaced the alcohol from the maceration with orange juice.
Worked a treat, and everybody seemed pretty well pleased.
•2, 7 oz plain Greek yogurt
•1 jar (11 oz or so) lemon curd
•2 tbsp honey
•1/2 tsp vanilla
•12 cups mixed berries*
•3/4 cup sugar
•1/4 cup fresh orange juice
*I used two pounds strawberries, and 12 ounces each blueberries and blackberries.
Place the lemon curd, yogurt, and vanilla in a mixing bowl, then drizzle in the honey.
Stir together until nicely blended, then stash in a covered container in the fridge until needed.
Toss the berries together in a large bowl to mix, then pull out two cups or so of the berries and place in another bowl with the sugar.
Note: this was the first time I made this version of this salad; next time, I will cut the sugar in half. It was good and all, but there’s enough sugar in the OJ, right?
Grab your trusty potato masher (it’s for so much more than potatoes) and mash the berries together with the sugar and juice until the sugar has dissolved and the berries are nicely smooshed.
Stir the smashed berries and juices back in with the other berries in the large bowl and toss well to combine.
Let sit at room temperature, tossing when you think to, for two hours or so, until all of the berries are juicy.
Nice salad; and with the lemon curd yogurt sauce on top?
For another nice twist, consider lining a tart shell with the lemon curd yogurt sauce, then arranging the fruit over the top; or, mebbe think about spooning the fruit over biscuits or shortcake shells, then spooning the sauce over the top.
Or, you could always skip the sugar, and mash the berries with 1/4 cup Limoncello or Cointreau.
It should be all good!