Yep, you read that headline correctly; I was looking at a surfeit of fruit and cucumbers that I was wonder what, exactly, to do with.
But then, I was meeting friends for lunch and conversation and mebbe some wine.
No, seriously, there is always wine, this time a nice, dry rosé.
Barb and Mira are pretty open about foods, so I guessed they would not object to a test.
And I was correct. They loved it.
I loved it.
Heck, my husband even pretty much loved it when I made another batch for us later in the week!
You think fruit and cucumber and are pretty sure it won’t work; but it does!
•1 lb strawberries, quartered
•1 pint blueberries
•2 oranges, peeled and sliced
•1 cup pitted cherries
•1/2 English cucumber, sliced
•1/4 cup Cointreau
•1 tbsp sugar
Note: use whatever fruit you particularly like and/or have on hand. A bit of banana might could’ve been nice in this combo.
Sprinkle the sugar over the fruit and cucumber in a large bowl, then drizzle with the Cointreau.
Toss well to distribute the sugar and Cointreau all around the fruit and cucumber.
Cover tightly and stash in the fridge for for hours or, even better, overnight before serving.
I packed mine in a travel bowl to bring to the lunch, and put a batch of the barefoot contessa’s lemon curd yogurt sauce, which the ladies totally loved on this salad, but…
I thought it better all on its own.
Here’s the lemon curd sauce recipe, try it and see which way you prefer this fine fruit and cucumber salad.
•7 oz Greek yogurt
•1/3 cup lemon curd
•1 tbsp honey
•1/4 tsp vanilla
Whisk together in a bowl, then cover and stash in the fridge until needed. Tasty!