Summer fruit salad and soup
Photo credit: France Olive
Ingredients
For
4
personnes
For the salad:
- 1 white peaches
- 1 yellow peaches
- 4 apricots
- 20 cherries
- 1 branche rosemary
- 1,5 c. à soupe subtle-flavoured olive oil
For the soup:
- 2 apricots
- 1 fishing
- 2 rosemary sprigs
- 50 cl water
- 2 c. à soupe sugar
Tip
Made from ripe olives, subtle-flavoured olive oils are extracted from fresh olives. They are generally mild (with low levels of pungency and bitterness) and have aromas of (dried, ripe) fruit and flowers. They go particularly well with vegetables (green salad, carrots, courgettes, etc.), starchy foods (pasta, rice, lentils, etc.), delicate fish (monkfish, cod, trout, etc.), white meats and desserts (pastries, fruit salad, etc.).
Instructions
Heat the water with the sugar and let it reduce over a medium heat for 15 to 20 minutes.
- Wash the fruit and the rosemary and slice them (cut the cherries in half).
Place the pieces of two apricots and one peach in hot water with the two sprigs of rosemary and leave them to infuse for 1 hour.
Place the remaining pieces of fruit in a salad bowl, pour over the mild-flavoured olive oil and stir.
- Serve in ramekins, pour the soup over the top and garnish with a few sprigs of rosemary.
Tip
Made from ripe olives, subtle-flavoured olive oils are extracted from fresh olives. They are generally mild (with low levels of pungency and bitterness) and have aromas of (dried, ripe) fruit and flowers. They go particularly well with vegetables (green salad, carrots, courgettes, etc.), starchy foods (pasta, rice, lentils, etc.), delicate fish (monkfish, cod, trout, etc.), white meats and desserts (pastries, fruit salad, etc.).
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