Dec 12 Fruit Salad with Mint Syrup & Deep-Fried Pecans

Ingredients

• 1 cup (250 mL) white sugar
• 1 cup (250 mL) water
• 1 bunch of mint, washed

• Deep-Fried Pecans

  • 2 cups (500 mL) whole pecans
  • Canola oil
  • Icing sugar

• Fruit Salad

  • 2 cups (500 mL) blueberries
  • 2 cups (500 mL) strawberries
  • 2 Granny Smith apples, cored and cut into chunks
  • 2 cups (500 mL) chopped fresh pineapple
  • 2 cups (500 mL) seedless red grapes

Directions

Mint Syrup:
In a small saucepot, combine water and sugar, mixing well. Add mint and bring to a boil; turn off heat and let sit for 10 minutes, stirring occasionally. Strain through a sieve and let syrup cool.

Deep-Fried Pecans:
Fill a large pot 1/3 of the way with canola oil and, using a candy thermometer, bring oil to 350 F (180 C). While the oil heats up, place pecans in a bowl and cover with water; let seep for 5 minutes. Drain pecans. Toss pecans with icing sugar until evenly coated. Deep fry pecans in batches until crispy, about 3 minutes each batch. Place pecans on paper towels to absorb excess oil then transfer to a large bowl, after seasoning them lightly with kosher salt.

Fruit Salad:
In a large bowl, combine all fruit and enough mint syrup to coat. Divide evenly among 4 bowls and top with pecans. Serve immediately.

Serves 4

Credit: Brandon Boone