Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves Recipes
FRUIT SALAD WITH LIMONCELLO
Steps:
- For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
- For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
- Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.
BERGAMOT FRESH FRUIT SALAD WITH SCENTED PELARGONIUM LEAVES
This fruit salad is amazing, and all the more for the addition of bergamot leaves and flowers! The fragrant leaves of this versatile herb delicately flavour the syrup whilst the gorgeous shaggy red flowers and scented pelargonium leaves decorate it for the final finishing flourish! If you are a lover of Earl Gray tea, you will instantly recognise the flavour of this herb, as it is used to flavour this famous and popular tea blend. NOTE: Bergamot, often referred to as bee balm, became distinguished as "Oswego Tea" when a Quaker botanist, John Bartram, sampled a tea made from the leaves. A Bergamot lemon is a small yellow sour citrus fruit similar to an orange, mostly cultivated in Calabria in Italy. The rind contains an essential oil used in perfumery (the basis for eau-de-cologne), confectionary and Earl Grey tea. The zest is also used in pâtisserie. NB: Prep time includes cooling time.
Provided by French Tart
Categories Dessert
Time 3h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Syrup: Put the sugar, water, orange juice and bergamot leaves into a pan over a low heat and stir occasionally until the sugar has dissolved, then bring to the boil and boil for 5 minutes or until the syrup has reduced by half.
- Discard the bergamot leaves and then add the blackcurrants and allow to simmer for a further 5 minutes. Remove from the heat and allow to cool.
- When cool, stir in the strawberries and raspberries and put in to a decorative glass dish. Decorate with the bergamot flowers and scented pelargonium leaves. Serve with cream, sorbet or crème fraiche.
- NOTE - RZ will not allow me to add these, scented pelargonium leaves, please use these to decorate the fruit salad!
Nutrition Facts : Calories 181.3, Fat 0.9, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 44.5, Fiber 5.7, Sugar 28, Protein 2.3
BERGAMOT RICE SALAD
Make and share this Bergamot Rice Salad recipe from Food.com.
Provided by Alia55
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Simmer rice in a pan of boiling water for 25 - 30 minutes until soft, then drain.
- Place the sliced mushrooms in a frying pan with the olive oil and cook gently for 4 minutes.
- Add the bergamot leaves and olives and mix together.
- Season to taste with salt and freshly ground pepper.
- Add the cooked rice to the mushrooms and other ingredients and toss together.
- Mix in the bergamot petals.
Nutrition Facts : Calories 320.7, Fat 10.6, SaturatedFat 1.4, Sodium 256.3, Carbohydrate 49.3, Fiber 5, Sugar 1.9, Protein 10.1
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