Pear and Grape Salad
You don't often think of adding cucumber to sweet dishes, but it works perfectly in this exotic fruit salad.
The salad can be refrigerated up to 2 days in advance.
Preparation Time10 min
Preparation Time - Text10 mins
Cooking Time5 min
Cooking Time - Text6
Total Timeunder 4 hours
Make Ahead RecipeYes
Recipe Coursecold appetizer, dessert, side dish
Mealbreakfast, brunch, dinner
Taste and Texturefruity, sharp, sweet
Type of Dishfruit
- 1 cucumber
- 2 lemongrass stalks
- 1/3 cup granulated or raw sugar
- 2 ripe red-skinned pears
- 1 cup green seedless grapes
- 1 cup red seedless grapes
- ¼ cup packed small mint leaves
Trim the ends from the cucumber. Cut in half lengthwise. Using a teaspoon, scoop out and discard the seeds, and thinly slice. Cut the bottom 4in (10cm) from each lemongrass stalk, and discard the tops. Discard the tough outer leaves from the lemongrass. Halve the lemongrass lengthwise and smash with a rolling pin.
Bring the lemongrass, sugar, and a scant 1 cup of water to a boil in a saucepan over medium heat, stirring to dissolve the sugar. Boil for 1 minute. Remove from the heat and stir in the cucumber. Let cool.
Discard the lemongrass. Quarter and core the pears, and slice into thin wedges. Transfer to a serving bowl and add the green and red grapes, cucumber, and syrup. Refrigerate for at least 2 hours to chill. Sprinkle with the mint leaves and serve chilled.
2008 Dorling Kindersley