TOASTED ALMOND FRUIT SALAD

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Toasted Almond Fruit Salad image

"Love the idea of a simple fruit salad with chopped almonds that is tossed together a few hours before serving and left to marinate. Then, at the last minute, toss in the nuts (that have been baked with sugar and dry ginger). Top with sorbet and basil as a light, refreshing treat."-- Alex Guarnaschelli

Provided by Fisher® Nuts

Time 27m

Yield 8 servings

Number Of Ingredients 11

1 1/4 cups, divided sugar
2 tablespoons lemon juice
2 teaspoons granted lemon zest
1 cup (4 ounces) Fisher® Chef's Naturals Sliced Almonds
1 teaspoon dry ginger
pinch of salt
pints blackberries
pints raspberries
2 1/2-inch slices cored, quartered, and cut Granny Smith apples
1 pint sorbet
1/4 cup small basil leaves

Steps:

  • Make the syrup: In a small saucepan, bring ½ cup water and ½ cup of the sugar to a simmer and cook until the sugar dissolves, 2-3 minutes. Remove from the heat and transfer to a small bowl. Add the lemon juice and zest. Refrigerate.
  • Caramelize the nuts: Rinse out the pan used to make the syrup and dry well. Add the remaining ¾ cup sugar and enough water for it to look like wet sand. Cook over medium heat until the sugar caramelizes and browns, 5-8 minutes. Add the almonds and carefully stir to coat the nuts with the caramelized sugar. Season with the dry ginger and a pinch salt. Transfer to a baking sheet to cool and harden. When hard, break into bite size pieces.
  • Assemble the salad: Toss the blackberries, raspberries and apple slices with the lemon syrup in a large bowl. Refrigerate until ready to serve. The colder the fruit, the better. When ready to serve, top with the almond brittle, a ¼ cup scoop of raspberry sorbet and the basil leaves. Serve immediately.

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