FRUIT DAYS.

Ellesmere Guardian, Volume LVIII, Issue 9, 2 February 1937, Page 3

FRUIT DAYS.

SUMMER SALADS

The combinations of fruits that can go to the preparation of fruit salads are almost inexhaustible. The usual practice is to mix fresh fruits together; for a change, here are suggestions for combining fresh fruits with bottled or lightly-steamed fruits providing a variety of piquant flavours. Slices of orange form the basis of many fruit salads; they will be found to combine very well with all kinds of bottled fruit. The orange is merely sliced and allowed to stand a while, sprinkled with sugar. Arrange slices of orange and of various preserved fruits—cherries are excellent —alternately in a glass dish, strew with thinly-sliced almond, and serve wel] chilled,

A pleasing arrangement is also achieved by putting two different salads in a divided dish; in one compartment place an ordinary salad of apples, orange and chopped nuts, and in the other, one of preserved gooseberries and quarters of lightlysugared pears. The delicate grape is not used as often in salads as its fine flavour and attractive appearance warrant; it combines well with very lightlysteamed apples and pears, placed for a few seconds in a boiling sugar solution. Allow to cool and arrange in a dish with single, stemmed, grapes. Grapes are also pleasing- with slices of melon or halved peaches, served with cream and sweet biscuits, cr sponge fingers. Or a salad of slices of melon, banana and orange makes a charming effect served with grapes —preferably with black grapes for contrast. When the fruit has been sliced, it should be allowed to stand a while, covered with sugar, and an ! extra piquancy may be obtained by the addition of a little rum, if that iis to your taste. With your imagination stimulated by these few suggestions, it should be possible for you to devise other! interesting combinations for this most attractive summer way of | serving fruit.