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EASTER FRUIT SALAD WITH RUM SYRUP

A fruit salad with a difference.
Ingredients:

For the rum syrup:
75g/3oz brown sugar

90ml/6tbsp dark rum

2.5ml/½ evel tsp)cinnamon

zest and juice of 1 orange

For the fruit salad:
225g/8oz fresh dates

4 small oranges or clementines

225g/8oz grapes

1 star fruit

2 kiwi fruits

75g/3oz cranberries or raspberries

50g/2oz roasted hazelnut

Method:
To make the rum syrup:

Gently heat the syrup ingredients together and then allow to cool

To make the fruit salad:

  1. Skin the dates, halve and remove stones
  2. Peel and slice oranges or divide clementines, halve grapes and remove pips
  3. Slice star fruit, peel and slice kiwi fruit. Check cranberries, clean raspberries and crush hazelnuts.
  1. Arrange all the fruit in a glass dish and pour the cooled syrup on top.
  2. Marinate for 3-4 hours.
  3. Scatter nuts on top and then serve.
If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? Courses run for 2,3 and 4 days and the college is open also to non-members.