Wednesday, May 31, 2017

Fruit Salad with Champagne

Fruit Salad with Champagne

Easy, tasty, colorful, quick, and elegant

Berries, melons, stone fruit, and more. They’re all reaching peak flavor in our part of the world.

So how about using them in a gorgeous dessert? This fruit salad is quick enough for a weeknight dinner, but elegant enough for the fanciest party. (You can even replace the champagne with sparkling cider if you want a nonalcoholic version).

You’ll have plenty of bubbly left over, too, so you can pour everyone a glass to accompany dessert.

Your guests will love the great fresh flavor of this salad. Not to mention the bubbles.



Fruit Salad with Champagne

Recipe:  Fruit Salad with Champagne

To make this dish, you simply mix together a variety of fruit and let it macerate for a couple of hours. Then right before serving, douse it with champagne or another bubbly.

You can call this dish fruit salad, fruit cup, or fruit cocktail. Or if you want to be fancy, you can call it Macédoine of Fruit in Champagne, or Macedonia of Fruit in Champagne. It’s all the same thing.

We first learned about this dish from Julia Child and Company (a television series and companion cookbook from the 1970s). For years, it was one of our favorite company desserts. We hadn’t made it for a while. But now that we’ve sampled it again, this dish will be back in the recipe rotation.

There are no specific measurements for this dish. Nor is there a detailed recipe. Simply use a mix of whatever fruit looks good (see Notes). Wash it, remove pits or rinds if necessary, and cut it into bite-size pieces. Macerate the fruit with a bit of lemon juice (and some sugar if you want a sweeter dish) for a couple of hours. Then ladle it into bowls, and pour in champagne or another bubbly right before serving. You can garnish with some fresh mint if you want to get fancy.

We generally use 1 to 1½ cups of fruit per serving. Leftovers will keep for a day or two if refrigerated in an airtight container.

Ingredients
  • a mix of fresh fruit to taste (1 to 1½ cups per serving; see Notes)
  • ~1 tablespoon fresh lemon juice for every 3 to 4 cups fruit (or more to taste; see Notes)
  • sugar, if needed to sweeten the fruit (very optional)
  • ~2 ounces of champagne or other bubbly per serving (to taste)
  • garnish of fresh mint leaves (optional)
Procedure
  1. Wash and dry the fruit. Hull/pit/peel/seed it as appropriate. Cut the fruit into bite-size pieces. Place the fruit in a large bowl and mix it together.
  2. Squeeze the lemon juice, then add it to the fruit and mix well. (If using sugar, add it at this time, and mix it in.) Cover the bowl and allow the fruit to macerate in the refrigerator for a couple of hours.
  3. Right before serving, ladle the fruit into individual serving bowls. Pour champagne over each bowl, and serve. Garnish with fresh mint if you wish.
Fruit Salad with Champagne

Notes
  • We sometimes place all the prepared fruit in a nice cut-glass bowl, then bring the bowl to the table. We pour champagne over the bowl, then ladle up servings at table.
  • For this fruit salad, we used strawberries, blackberries, blueberries, cantaloupe, peaches, and kiwi fruit. Grapes are also wonderful in this dish, as are watermelon, cherries, bananas, apricots, oranges – and just about any other fruit you can think of. 
  • Most fruit is so sweet that we don’t need to add sugar to the maceration. But if you want a sweeter dish, add a tablespoon or two of granulated sugar to the fruit when you macerate it.
  • Lemon juice adds zing to this dish, and also helps preserve the color of the fruit. Make sure to use freshly squeezed lemon juice – its flavor is so much better. We recommend a tablespoon of juice for every 3 to 4 cups of fruit, but adjust the amount to your own taste. Or just squeeze the juice from one lemon, add it, and be done with it.
  • In addition to lemon juice, you might want to add a bit of orange juice and/or orange liqueur (Cointreau or Grand Mariner are our favorites) when you macerate the fruit. You could also add a touch of rum or bourbon. Basically, if it sounds good, it probably will be.
  • For this dish, we recommend using a champagne (or other bubbly) that’s a bit on the sweet side. Prosecco is excellent in this salad, as are Spanish cavas. Both of these are also much cheaper than French champagne. 
  • If you want a booze-free dish, just replace the champagne with nonalcoholic sparkling apple cider. It has a fun flavor, and works well in this recipe.
  • BTW, under European law, only sparkling wine that comes from the Champagne region of northeastern France (and that is bottled under certain conditions) can be sold as “champagne.”
  • There are some good US sparkling wines that would work well in this dish. If in doubt, consult your wine merchant – they’ll have ideas that fit your price range.
Fruit Salad with Champagne

Half a Bubble off Plumb

“Perfect pairing,” said Mrs. Kitchen Riffs. “Fruit salad with fruit of the vine, fermented version.”

“And it matches your personality,” I said. “Bubbly.”

“I prefer to think of myself as sparkling,” said Mrs K R.

“As indeed you are,” I said. “Especially when drinking champagne. So I’m glad this recipe finally bubbled up to the top of our list.”

“Great color and variety,” said Mrs K R. “Though next time, we should include Dracula’s favorite fruit.”

“And that would be what, prosecco princess?”

“The neck-tarine,” said Mrs K R.

OK. That burst my bubble.

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No-Cook Fruit Fool
Grilled Pineapple
Ice Cream Shrub Soda with Booze (or not)
Blueberry Flaugnarde (Flan)
Easy Peach Cobbler
Blueberry Buckle
Or check out the index for more recipes

92 comments:

Pam said...

What a great idea! It looks so pretty & delicious.

Kitchen Riffs said...

Hi Pam, this is a wonderful dish! Loaded with flavor and color. And bubbles! :-) Thanks for the comment.

Cheri Savory Spoon said...

What a wonderful way to enjoy a bit of summer's best. I had something similiar years ago but forgot all about it. Lovely pics, your fruit salad looks so fresh and delicious.

Kitchen Riffs said...

Hi Cheri, this was a fun subject to photograph! Love the colors. And flavor. :-) Thanks for the comment.

Mae Travels said...

Julia Child & Company!! I hadn't thought of using that cookbook in quite a while. Good idea to go back to the classics.

best... mae at maefood.blogspot.com

Kitchen Riffs said...

Hi Mae, those two TV series and the books that accompanied them are my favorites of Julia Child's work. Not her "best," but they have a nice relaxed pace -- the books are kind of chatty -- that's so much fun. Thanks for the comment.

Kelsie | the itsy-bitsy kitchen said...

As always, I'm laughing as I type. Neck-tarine! Too fun! This salad sounds so delicious; I love desserts that are simple to prepare but still pack a flavor punch!

Kitchen Riffs said...

Hi Kelsie, those endings are fun to write! And this is a fun dish to eat -- TONS of flavor. :-) Thanks for the comment.

Vicki Bensinger said...

I love this dish. I've done it and then added ice cream to it for a refreshly and cool dessert. Beautiful!

Kitchen Riffs said...

Hi Vicki, I'll have to put less fruit in the bowls next time so I have room for ice cream! Neat idea. :-) Thanks for the comment.

Madonna/aka/Ms Lemon of Make Mine Lemon said...

I bet you are very popular in your neighborhood. :) I would love this dessert.

Kitchen Riffs said...

Hi Madonna, LOL! This is a good one -- bet you would like it. :-) Thanks for the comment.

Barb | Creative Culinary said...

Of course I love this John; what would you expect? I've been known to put some sherbet in the mix too (although if honest...usually Prosecco!) and it's the perfect hot summer day dessert.

Kitchen Riffs said...

Hi Barb, sherbet sounds good. And we love this during the summer when fresh fruit is abundant. :-) Thanks for the comment.

Angie Schneider said...

Such a fun and beautiful creations, John.

Evelyne CulturEatz said...

Definitely the most luxurious fruit salad I have ever seen. all that is missing is a sprinkling of edile gold leaf :-) And love that there is enought for a glass each with the dessert.

Liz Berg said...

What a simple, elegant dessert! Leave it to Julia!!!

Gerlinde de Broekert said...

I still have the Julia Child and Company book and just like you have not used it for years. That's a wonderful dessert for a warm summer day. What do you think about an added shot of Cassis?

Abbe@This is How I Cook said...

I'm always up for a bit of bubbly and this way makes it totally legit! And of course if there's any bubbly left over I'm sure it would be a perfect accompaniment! What a great dessert for summer, John!

Judy said...

Ah, NICE! Great pour shot too! I'm gonna have to try this for our next get together ~ love the presentation and simplicity. :)

Kitchen Riffs said...

Hi Angie, delish, too. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Evelyne, gold leaf sounds like a fun idea! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Liz, Julia is totally the best, isn't she? She lives on in our cooking, thank goodness. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Gerlinde, Cassis would be excellent! Great idea. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Abbe, there will definitely be bubbly leftover unless you're serving a dozen people. So don't serve this to a dozen people. :D Thanks for the comment.

Kitchen Riffs said...

Hi Judy, the pour shot was FUN! Love doing those. :-) Thanks for the comment.

Denise Browning said...

What a refreshing treat! It is eats and drinks at once. Love the idea!

mimi rippee said...

So pretty! And healthy! I've tried some proseccos that are on the bitter/dry side, so I think I'll stick with champagne!

Kitchen Riffs said...

Hi Denise, it's good stuff. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Mimi, hard to say no to champagne! Thanks for the comment.

Sue/the view from great island said...

This is brilliant John, so creative and so EASY!

Kitchen Riffs said...

Hi Sue, easy does it. :D Thanks for the comment.

Deb|EastofEdenCooking said...

A fabulous way to enjoy all the seasonal fruit flooding our markets! I really like the nonalcoholic version, that way everyone can enjoy!

Dahn said...

I love this, it is brilliant! What a great way to enjoy fresh fruit

Kitchen Riffs said...

Hi Deb, although we like this with boozy bubbly, it might even be better with nonalcoholic apple cider! Thanks for the comment.

Kitchen Riffs said...

Hi Dahn, isn't this fun? And SO good! Thanks for the comment.

Velva said...

OMG! Look at those fabulous summer fruits. Wow, the vibrant colors immediately caught my attention. Fruit and champagne, why not! Its fresh, light and delicious. Ideal for hot Florida summer days.

Velva

Kitchen Riffs said...

Hi Velva, this is such a refreshing dessert -- nice and cool. You're right -- perfect for Florida! Thanks for the comment.

mjskit said...

This is PERFECT! Headed for a weekend with champagne loving friends who love good food. They are going to love this! Thanks so much John for sharing it. Love it!

Kitchen Riffs said...

Hi MJ, enjoy! You'll like this. :-) Thanks for the comment.

Tricia Buice said...

I cannot wait to try this wonderful recipe. Thanks John! I bet it's terrific!

Marta @ What should I eat for breakfast today said...

this is the coolest idea!!!! Now I want to try it asap :D this weekend :D

Fran @ Gday Souffle said...

John, this dish looks warm and colorful- just like Julia Child's personality. I was just reading that she refused to have her home number unpublished in the 'telephone book' (remember those things)? On Thanksgiving Day she would receive calls all day from strangers, asking her advice!

Kitchen Riffs said...

Hi Tricia, it IS terrific! Really good stuff. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Marta, you definitely want to try this this weekend. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Fran, cool Julia story! Thanks for the comment.

Juliana said...

Oh John, this is such a nice post...and yes, I am loving every bite of it...fresh fruits, lemon juice and champagne...what a lovely treat! Thanks for this recipe...I hope you are enjoying your week :)

Kitchen Riffs said...

Hi Juliana, this really is a nice treat! Makes a nice brunch dish, too. :-) Thanks for the comment.

laura dembowski said...

I am obsessed with fresh fruit and have eaten it at every meal since I was a little girl. Fruit salad is such an underappreciated dish that is made even better with champagne. Yum!

Kitchen Riffs said...

Hi Laura, you'll love this! Nice way to serve fruit. :-) Thanks for the comment.

GiGi Eats Celebrities said...

Your photos really make me want to dive into a HUGE BOWL OF FRUIT right about now!!! WAHH! :( My life without fruit is just so dull! Womp Womp!

Kitchen Riffs said...

Hi GiGi, it's tough not being able to eat fruit. But at least you can look at pictures of it and fantasize. :D Thanks for the comment.

Ritu Ahuja said...

This salad looks very refreshing and yummy. Love the beautiful colors and freshness of this salad bowl. A perfect breakfast. Yum :)

All That I'm Eating said...

How wonderfully decadent! A lovely treat with fruit when it's at its best.

Kitchen Riffs said...

Hi Ritu, fresh fruit is terrific, isn't it? This is lovely stuff. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Caroline, can't beat fresh fruit! Or bubbly. :-) Thanks for the comment.

Karen (Back Road Journal) said...

Everything is better with champagne as is your pretty fruit salad.

Food Gal said...

Now that's a sure-fire way to get people to eat more fresh fruit! LOL

Kitchen Riffs said...

Hi Karen, we never say no to champagne! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Carolyn, yup, this dessert is all health food. Champagne is made from grapes, right? :-) Thanks for the comment.

Anu - My Ginger Garlic Kitchen said...

Champagne + fresh fruits = awesomeness overloaded. Only you could have come up with this awesome idea. Who wouldn't love fresh fruits if they are served in the beautiful way. Wonderful share, John.

Kitchen Riffs said...

Hi Anu, this really is awesomeness overloaded. :-) Thanks for the comment.

Chris Scheuer said...

How fun is this? Such a unique and beautiful dessert!

Asha Shivakumar said...

Oh this would be so good on a warm sunny summer day and some icecream, yum yum yum.

mymansbelly said...

Champagne and just about anything is okay in my book. But this dessert looks perfect for a summer get together!

Kitchen Riffs said...

Hi Chris, it is a really fun dessert! And tasty. :-) Thanks for the comment.

Kitchen Riffs said...

Hi Asha, yum, yum indeed! Thanks for the comment.

Kitchen Riffs said...

Hi Pamela, you're right -- there's nothing that champagne doesn't make better. :-) Thanks for the comment.

Sippity Sup said...

A pink sparkler would be terrific in this dish too (because that's what I have on hand). But seriously, a rosé's tart, fruity, and savory flavors are natural complements to the blueberries and other dark fruits. GREG

Kitchen Riffs said...

Hi Greg, you're right: Rose is excellent in this. Thanks for the comment.

Alethia said...

Now this is my kind of fruit salad! Love the bubbly, John! :D

Katerina said...

This is definitely a bowl of deliciousness! Fruits in summer is the best meal one can have!

Agness of Run Agness Run said...

I've never tried anything like this, but it seems delicious!

Kitchen Riffs said...

HI Ala, bubbly is good stuff! :-) Thanks for the comment.

Kitchen Riffs said...

Hi Katerina, love all the fresh fruit and veggies summer brings! Thanks for the comment.

Kitchen Riffs said...

Hi Agness, really worth trying -- SO good. :-) Thanks for the comment.

Raymund said...

Now this looks like a fun thing to make! This definitely be in my next party

Kitchen Riffs said...

Hi Raymund, fun and really good! You'll like this. :-) Thanks for the comment.

Ashley @ Wishes and Dishes said...

Just looking at this makes me happy! Those colors!

Kitchen Riffs said...

Hi Ashley, fresh fruit is so much fun to look at, isn't it? Not to mention eat. :-) Thanks for the comment.

Mary Frances said...

A tipsy, fruity appetizer. How delicious!

Kitchen Riffs said...

Hi Mary, it's good! :-) Thanks for the comment.

Pam said...

Beautiful fruit salad, John! I never thought of adding champagne but will next time, sounds great! I have that cookbook of Julia's and will be looking through it now. Thanks for sharing!

Kitchen Riffs said...

Hi Pam, isn't that a neat cookbook? And you'll love this recipe! Thanks for the comment.

Healthy World Cuisine said...

The last time we enjoyed this was in Bologna, Italy. Peaches and Prosecco. It was divine and we are certain that any on fruit in season would be lovely. Beautiful clicks John! Sharing, of course!

Kitchen Riffs said...

Hi Bobbi, Prosecco and peaches sounds wonderful. :-) Thanks for the comment.

Jens C. Kruse said...

good

Kitchen Riffs said...

Hi Jens, yes. :-) Thanks for the comment.

Jeff said...

How Exquisite! I love your choice of fruit. I have friends who are Prosecco nuts, I can't wait to make this for them.

Kitchen Riffs said...

Hi Jeff, your friends will love this! :-) Thanks for the comment.

Dawn Yucuis said...

A wonderful and elegant dessert.

Kitchen Riffs said...

Hi Dawn, this is SO good! :-) Thanks for the comment.