📝 About This Recipe
A quintessential Portuguese finale, this Salada de Fruta elevates simple seasonal fruit into a sophisticated dessert through the addition of rich, velvety Port wine. The complexity of the wine macerates the fruit, creating a luscious syrup that balances sweetness with the bright acidity of citrus. It is a refreshing, elegant staple found in both humble 'tascas' and fine dining rooms across Portugal, celebrating the country's world-famous fortified wine.
🥗 Ingredients
The Orchard Base
- 2 pieces Granny Smith Apple (peeled, cored, and cut into 1cm cubes)
- 2 pieces Rocha Pear (firm but ripe, peeled and cubed)
- 2 pieces Banana (sliced into rounds)
- 3 pieces Orange (peeled, membranes removed, and chopped)
- 250 grams Strawberries (hulled and quartered)
- 3 pieces Kiwi (peeled and sliced into half-moons)
- 2 thick slices Pineapple (fresh, core removed and diced)
- 1 cup Red Grapes (halved and seeds removed if necessary)
The Macerating Syrup
- 120 ml Tawny Port Wine (use a good quality 10-year or standard Tawny)
- 1 cup Orange Juice (freshly squeezed)
- 1 tablespoon Lemon Juice (to prevent browning)
- 2-3 tablespoons Superfine Sugar (adjust based on the sweetness of the fruit)
- 1 piece Cinnamon Stick (optional, for a subtle woody warmth)
- 8-10 leaves Fresh Mint (finely chiffonaded)
For Garnish
- 6 pieces Fresh Mint Sprigs (for decoration)
- 1/4 cup Walnuts (roughly chopped for crunch)
👨🍳 Instructions
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1
Begin by preparing the citrus base. In a large glass mixing bowl, whisk together the freshly squeezed orange juice, lemon juice, and superfine sugar until the sugar has completely dissolved.
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2
Pour in the Tawny Port wine and stir gently. If using a cinnamon stick, add it to the liquid now to allow the flavors to begin infusing.
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3
Prepare the 'harder' fruits first. Peel and dice the apples and pears into uniform 1cm cubes, immediately tossing them into the juice mixture to prevent oxidation and browning.
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4
Prepare the oranges by cutting off the top and bottom, then carving away the peel and white pith. Cut the segments out from between the membranes and chop into bite-sized pieces, adding them and any juices to the bowl.
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5
Dice the fresh pineapple and peel/slice the kiwis. Add these to the bowl, stirring gently with a silicone spatula to coat every piece in the Port syrup.
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6
Halve the grapes and quarter the strawberries. Add them to the mixture. These softer fruits add beautiful color and varied texture.
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7
Slice the bananas last to ensure they maintain their structure. Fold them in very gently so they don't become mushy.
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8
Stir in the finely chopped mint leaves. The herbal notes provide a sharp, refreshing contrast to the deep notes of the Port wine.
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9
Cover the bowl tightly with plastic wrap and refrigerate for at least 1-2 hours. This 'resting' period is crucial as the Port draws out the natural juices of the fruit to create a complex syrup.
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10
Before serving, remove the cinnamon stick. Give the salad one final, gentle toss to redistribute the juices that have settled at the bottom.
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11
Spoon the fruit into individual glass bowls or coupes, ensuring each serving gets a generous amount of the Port-infused syrup.
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12
Garnish with a fresh sprig of mint and a sprinkle of chopped walnuts for a delightful textural contrast.
💡 Chef's Tips
Always use Tawny Port rather than Ruby Port for this recipe; the nutty, oxidative notes of Tawny pair much better with fresh fruit. If your fruit is exceptionally ripe and sweet, reduce the added sugar to just one tablespoon to let the natural flavors shine. For the best texture, don't let the salad sit for more than 4 hours, or the softer fruits like bananas and strawberries will lose their bite. Ensure all fruits are cut into relatively uniform sizes so that you get a variety of flavors in every spoonful. If you want a non-alcoholic version, you can substitute the Port with a splash of pomegranate juice and a drop of vanilla extract, though it won't be 'authentic'.
🍽️ Serving Suggestions
Serve chilled in elegant crystal glasses to showcase the vibrant colors. Pair with a small plate of 'Bolachas Maria' (traditional Portuguese biscuits) for a classic afternoon snack. Add a dollop of thick Greek yogurt or slightly sweetened whipped cream on top for a richer dessert experience. A glass of the same Tawny Port used in the recipe makes an excellent beverage pairing. For a summer twist, serve alongside a scoop of lemon or passion fruit sorbet.