Fruit Bowl with Coconut Rum
Denise Landis is the founder & CEO of The Cook's Cook.
This is how I like to put together a fruit bowl that is fresh and flavorful and will last for days. Because it has alcohol, it’s for adults only. But you can make a non-alcoholic version by adding orange juice and shredded coconut instead of rum. Not a fan of rum? This is just as good with St. Germaine, a French liqueur made from elderflowers.
- Servings 8
Ingredients
- 473 ml (1 pint) fresh blueberries, rinsed and dried
- 473 ml (1 pint) fresh blackberries, rinsed and dried
- 237 ml (1 cup) fresh raspberries, rinsed and dried
- 2 large oranges, preferably Cara Cara or another juicy variety
- 1-2 fresh pomegranates
- 118 ml (1/2 cup) coconut rum or St. Germaine liqueur
- Whipped cream, for serving (optional)
Preparation
- In a large mixing bowl, combine the blueberries, blackberries, and raspberries. Using a sharp knife, remove all the peel and white pith from the oranges, and cut the pulp into bite-sized pieces. Add them to the bowl.
2. Cut the pomegrantes in half. Standing over a bowl (and wear an apron, the red juice will splash!), use a sturdy wooden spoon to whack the back of each half so the seeds rain down into the bowl. Remove any bits of white pith, and add the seeds and juice to the bowl of berries and orange.
3. Add the rum or St. Germaine*, and stir gently so all the fruit is washed with the liquid. Cover and refrigerate until needed. You can offer whipped cream to accompany this, but it is not necessary.
*For a non-alcoholic version, substitute 118 ml (1/2 cup) freshly squeezed orange juice and 1-2 tablespoons shreeded coconut.
Denise Landis
Denise Landis had been employed as an archeologist for seven years before a food editor hired her to test some recipes from a cookbook manuscript. This short stint led to longer assignments, and two years later she began testing recipes for the New York Times. She has been a professional recipe tester and editor for over 25 years, is the author of a New York Times cookbook, and has written for numerous publications. She is a member of the New York Chapter of Les Dames d’ Escoffier.
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