Fresh Fruit Salad with Honey Rum Dressing
Classic Cookbook recipe. This recipe is from the Pillsbury, Most Requested Recipes Series, "Cook Light, Eat Right", 1994. I haven't tried it, but it looks good.
Classic Cookbook recipe. This recipe is from the Pillsbury, Most Requested Recipes Series, "Cook Light, Eat Right", 1994. I haven't tried it, but it looks good.
- Carbohydrate 20.1287230781709 g
- Cholesterol 0 mg
- Fat 0.363829487179487 g
- Fiber 2.98204968064178 g
- Protein 1.10907323718403 g
- Saturated Fat 0.0317725 g
- Serving Size 1 1 Serving (158g)
- Sodium 7.26691666672724 mg
- Sugar 17.1466733975291 g
- Trans Fat 0.182318653846154 g
- Calories 81 calories
Step-by-step
- In a small saucepan, combine dressing ingredients. Heat just to boiling; remove from heat. Cool to room temperature.
- In medium bowl, combine fruit. Pour dressing over fruit mixture; toss lightly. Refrigerate 1 hour to blend flavors, tossing occasionally.
Swapping rum extract for dark rum alters the chemical preservation of the dressing by introducing alcohol, which evaporates more slowly than synthetic flavoring and changes how aromatics coat the fruit. Honey contains natural acids that interact with citrus juice when heated, lowering viscosity so the liquid coats dense papaya slices evenly rather than pooling at the base of the bowl. Boiling the dressing ingredients in a saucepan for precisely sixty seconds dissolves the crystallized ginger completely, dispersing its pungent gingerol compounds throughout the mixture instead of leaving localized hot spots.
Maintaining cell wall integrity in delicate produce requires chilling the dressed fruit for exactly one hour. Exceeding this two-hour window allows ambient fruit acids to break down pectin polymers, turning firm kiwifruit into a mushy state and leaching natural pigments out of the strawberry halves. Unsweetened orange juice provides ascorbic acid acting as an enzymatic inhibitor, which slows oxidation and prevents the sliced fruit from turning brown during the refrigeration phase.
