I, quite literally, bumped into this website talking about a fruit salad. After I read through it, I decided to simply re-engineer the entire dish. The original recipe not only reads terribly, but even a mere amateur like me could make a far better improvement than what they've put up.
My result was outstanding. And I think you'll agree when you construct your own.
A point to note: One of my favorite places to shop is at Trader Joe's. The reason? They carry a line of these 2 lb bags of wild blueberries at around $2.90 per each. It's not only a great deal, the wild blueberries are far more flavorful than the "tame" berries. When using them in this recipe, add the blueberries when you serve up the dish. If you add them while constructing the salad, the blueberries will stain the entire dish and you'll send up serving a bowlful of "blue fruit"!
The Salad
3 oranges, peeled and cut into large chunks
1 pt strawberries, hulled and thoroughly rinsed
1 can pineapple, drained
1 bunch, green (seedless) grapes, thoroughly rinse
1/2 lb wild blueberries - set a side for serving
The Dressing
8 oz cream cheese at room temperature
Grated zest of one orange
2 Tbsp orange liqueur
1 tsp sugar
The Garnish
1 bunch mint - roughly julienne
Assemble the salad, keeping the blueberries set aside. In a bowl using a hand-mixer, combine the cream cheese, the zest, the liqueur and the sugar. The dressing will turn into a thin creamy liquid (especially if you add more liqueur!).
Serve the salad in martini glasses with the added blueberries and the mint. Drizzle the sauce on top and enjoy.
It's guaranteed: You'll love this recipe.
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