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Spring Fruit Cocktail

Spring Fruit Cocktail
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: 25 minutes plus 30 minutes chilling | Serves 6

Light syrup

  • 2 tablespoons sugar
  • 2 tablespoons orange, sage or lavender honey
  • 1 vanilla bean, split lengthwise
  • Juice of 1 lemon
  • 3/4 cup water

Step 1Heat the sugar, honey, vanilla bean, lemon juice and water in a saucepan. Bring to a boil for 1 minute and remove from heat. Let the syrup cool. Discard the bean or serve it with the syrup. It is chewy and delicious.


  • 2 cups strawberries
  • 1/4 pineapple
  • 2 oranges
  • 1 grapefruit
  • 1 banana
  • Mint leaves and edible flowers, such as nasturtiums, for garnish

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

Step 2Peel and dice the pineapple into 1/2-inch pieces. Using 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. Slice sections in half. Place the pineapple, oranges and grapefruit into a bowl. Add the juice to the syrup, pour it over the fruit and stir slightly. Chill for 30 minutes.

Step 3Just before serving, peel and slice the banana into 1/2-inch rounds. Add the strawberries and banana to the bowl of fruit and stir once. Arrange the fruit in individual glass serving bowls. Garnish each serving with the mint and nasturtiums.


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