Wednesday Kitchen: Fruit Salad with Orange and Cardamom

Today is the first day of August, the last full month of summer. With it comes a return of 90+ temperatures in the part of Oregon where I live. I’ve been craving a slice of cold watermelon, but there’s none in the house right now. I decided if I couldn’t eat it, I could at least paint it, using a painting exercise from one of my “how to” watercolor books. And looking at the watermelon inspired me to post a new recipe.

Years ago I wheedled a fruit salad recipe from the chef at the Treehouse restaurant in Eugene. It was made with Kirshwasser (cherry brandy), crème de menthe and poppy seeds. I used it for years, but I guess I got sick of it because one summer it suddenly tasted horrid to me and I never made it again.

This month’s issue of Cook’s Illustrated magazine has several appealing recipes for fruit salads. I tried the recipe below and liked it a lot. It’s subtle and not too sweet, as a fruit salad should be. (Actually, this recipe doesn’t call for watermelon, but I added it when I made it.) Hope you like it. Stay cool!

Nectarines, Grapes and Blueberries
With Orange and Cardamom
July 2007 Cook’s Illustrated

Serves 4 to 6
4 teaspoons sugar
1 teaspoon grated zest from one orange
1/8 teaspoon ground cardamom
3 medium nectarines, pitted and cut into ½ inch pieces (about 3 cups)
9 ounces large green grapes, halved pole to pole (about 2 cups)
1 pint blueberries, picked over
1-2 tablespoons juice from 1 lime

Combine sugar, zest, and cardamom in large bowl. Using rubber spatula, press mixture into side of bowl until sugar becomes damp, about 30 seconds. Gently toss fruit with sugar mixture until combined. Let stand at room temperature, stirring occasionally, until fruit releases its juices, 15 to 30 minutes. Stir in lime juice to taste and serve.