Forktionary

Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves Recipe

Elevate your taste buds with this exquisite Bergamot Fresh Fruit Salad! Infused with the delicate citrusy aroma of bergamot (similar to Earl Grey tea), this vibrant salad combines juicy strawberries, raspberries, and blackcurrants, sweetened with a homemade bergamot-infused syrup. Garnished with beautiful bergamot flowers and fragrant pelargonium leaves, it's a stunning and flavorful dessert perfect for any occasion. Discover the unique taste of bergamot, a herb historically known as Oswego tea, and create a memorable culinary experience. This recipe is easy to follow, and the beautiful presentation will impress your guests!

Prep Time 45 mins
Cook Time 195 mins
Calories 181.3 kcal
Protein 4g
Rating 5.0 (1 Reviews)
Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves 98

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves

  • 1 cup Caster Sugar
  • ½ cup Water
  • ¼ cup Orange Juice
  • 10-12 fresh Bergamot Leaves
  • 1 cup Black Currants
  • 1 cup Strawberries (hulled and sliced)
  • 1 cup Raspberries
  • generously Fresh Bergamot Flowers
  • generously Scented Pelargonium Leaves
  • a dollop of Cream (optional, for serving)
  • a scoop of Sorbet (optional, for serving)
  • a spoonful of Crème Fraîche (optional, for serving)

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How to Make Bergamot Fresh Fruit Salad With Scented Pelargonium Leaves

  1. **Make the Bergamot Syrup:** In a saucepan, combine 1 cup granulated sugar, ½ cup water, ¼ cup orange juice, and 10-12 fresh bergamot leaves. Stir over low heat until sugar dissolves. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the syrup has reduced by half.
  2. **Infuse & Simmer:** Remove the bergamot leaves. Add 1 cup blackcurrants to the syrup and simmer for another 5 minutes.
  3. **Cool & Combine:** Remove from heat and let the syrup cool completely. Once cooled, gently stir in 1 cup strawberries (hulled and sliced) and 1 cup raspberries.
  4. **Assemble & Garnish:** Transfer the fruit salad to a decorative glass bowl. Garnish generously with fresh bergamot flowers and scented pelargonium leaves.
  5. **Serve:** Serve immediately chilled. Enjoy with a dollop of cream, a scoop of sorbet, or a spoonful of crème fraîche.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

112g

Fat

0g

Carbs

14g

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Salads Breakfast & Brunch Sweets & Sides Desserts Side Dishes Healthy Vegetarian Vegan Gluten Free Spring Recipes Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Desserts Salads Fruit French Easy European No Cook Dinner Party Heirloom Historical Holiday Event Romantic Vegetarian Puddings And Mousses English Scottish Dietary Wedding Berries Raspberries Strawberries Citrus Oranges Taste Mood Presentation Served Cold Technique 4 Hours Or Less