Fruit Salad

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Credit: Mathilde de l'Ecotais

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Ingredients (8 people)

Preparing the vinaigrette

  • 2 cups water (50 cl)
  • 7 ounces sugar (200 g)
  • 1 vanilla bean
  • 1 tablespoon Balsamic vinegar
  • 2 limes, juiced
  • 3/4 cup apricot coulis (20 cl)
  • 3 or 4 fresh mint leaves, finely minced
  • freshly grated pepper

Finish and presentation

  • fresh fruit and tropical fruit depending on seasonal availability and ripeness
  • 1 bunch of fresh mint
  • 8 dried vanilla beans
  • assortment of dried fruit (thinly sliced dried pineapple, dried coconut shavings, candied citrus zest, dried citrus zest confetti)

Instructions

Step 1: Preparing the vinaigrette

Start by preparing vanilla syrup. Combine water, sugar, and the vanilla bean, split and scraped, and bring to a boil. Remove from heat and let cool.

Reduce the fresh-squeezed lime juice to a syrupy consistency (you will need about 1 tablespoon of juice).

Mix the vanilla syrup with the apricot coulis. Finally, add reduced lime juice and Balsamic vinegar. Sprinkle with grated pepper and add minced mint.

Step 2: Finish and presentation

Cut up the fruit and make an attractive arrangement in a transparent shallow dessert dish. Decorate with fresh mint leaves, dried fruit, candied zest, and zest confetti. Serve with the vinaigrette on the side.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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