0 (0)


Fruit Cocktail With Almond and Poppy Seed Syrup

Fruit Cocktail With Almond and Poppy Seed Syrup
Bob Chamberlin / Los Angeles Times

Most of us know fruit cocktail as the little diced fruit that comes out of a can. You can probably name the ingredients with your eyes closed: colored cherries, green grapes, peaches, pears and pineapple. Fruit cocktail was always my ... Read more

Total time: 35 minutes plus 30 minutes chilling | Serves 6

Almond and poppy seed syrup

  • 1/2 cup orange juice
  • 1/4 cup water
  • 2 tablespoons sugar
  • 1 tablespoon orange or sage honey
  • 1/4 teaspoon almond extract
  • 1 tablespoon poppy seeds

Step 1Heat the orange juice, water, sugar and honey in a saucepan. Bring to a boil for 1 minute and remove from heat. Let the syrup cool. Add the poppy seeds.


  • 2 cups strawberries
  • 2 oranges
  • 1 pink grapefruit
  • 1/4 pineapple
  • 3 kiwis
  • Mint sprigs, for garnish

Step 1Hull the strawberries and dice into 1/2-inch pieces. Set aside.

Step 2Using a sharp paring knife, peel and section the oranges and grapefruit, reserving the juice, and removing the white pith and the membranes between the sections. Cut the slices into thirds and place them into a bowl. Add the juice to the syrup.

Step 3Peel and dice the pineapple into 1/2-inch pieces. Peel and dice the kiwis into 1/2-inch pieces. Add the pineapple and kiwi to the bowl, then pour the syrup over the fruit. Stir lightly and chill the fruit for 30 minutes.

Step 4Just before serving, add the strawberries to the bowl of fruit.

Step 5Arrange the fruit with syrup in individual glass serving bowls. Garnish with mint.


Royal icing
Royal icing

Crisp-skinned salmon with lentils, bacon and dandelion greens
Crisp-skinned salmon with lentils, bacon and dandeli...

Pastel mints
Pastel mints

Warm 'shaking beef' salad with watercress and tomatoes (Bo luc lac)
Warm 'shaking beef' salad with watercress and tomato...

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Desserts

Sour cherry rugelach
Strawberry napoleons with creme fraiche and almond tuiles
Chocolate cookies
Fredy Girardet's Lemon Tart