apple salad is one of the most popular dishes at the summer dining scene.
It’s a tasty way to use up leftover produce and it can also be paired with a fruit salad, but the only fruit salad to come close to replicating the flavor and aroma of fresh ripe peaches is a simple fruit juice recipe.
This week, we’ll show you how to make apple salad without the juice and a whole lot more.
Read moreWhat you’ll needFor this recipe, you’ll want to use the juice from a large peaches, preferably the large one that’s ripe, but any medium-sized peach should work just fine.
Peel and chop your peaches into small pieces, then slice them into bite-sized pieces.
This is a time-consuming process that involves chopping and slicing several times.
You’ll need a medium-size peach, a medium or large grapefruit, and a small handful of dried figs. (For our fruit salad version, we’re using dried fig figs.)
Cut the peaches in half lengthwise and slice them to the appropriate size.
Use a mandoline or a spoon to slice them in half.
If you’re using the fruit juice, you should also cut the fruit into a few pieces, making sure they’re even and parallel.
Cut the peach halves into small strips and place them on a large baking sheet.
Add the peach strips to the baking sheet and sprinkle with a pinch of salt.
Let sit for 10 minutes, then use a mandolin to cut the strips into long thin slices.
Using a mandolier, cut the slices into 1/4-inch-thick slices.
The longer the slices are, the thicker and more flavorful they will taste.
Peel the peachy fruit and cut into pieces with a mandolet.
Peel off the peel, then place the fruit strips in a bowl and sprinkle a few tablespoons of sugar on top.
Let the fruit sit for a few minutes, while you chop up the figs, grapefruit and fig chunks.
Peel, chop, slice and sprinkle sugar all over the fruit pieces.
Let cool, then chop and cut the apple pieces into bite sized pieces.
(The apple pieces should be about 1/2 inch thick, with a 1/8-inch border around the edge.
You may want to cut them slightly smaller, but don’t worry if the border doesn’t work out.)
Use a spoon or mandolin or the mandoline to slice the slices, using the smaller slice as the bottom.
Place the fruit on a baking sheet, and sprinkle some sugar all around the edges of the fruit slices.
Let stand for 10 to 15 minutes, or until the sugar has set.
When you’ve finished chopping and cutting, place the slices on a plate and top with a dollop of the apple juice.
If your fruit is still slightly crunchy, place some ice on top to help hold it together.
Serve the fruit salad in a small bowl.