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Honey and Bitters Fruit Salad
Your go-to fruit salad is begging for a makeover. This Angostura bitters–infused honey syrup, tinged with Tajín and nutmeg, will answer that call.
👥 4 Servings⏱️ Prep & Cook: 15 min👤 Brigid Washington📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
📝 Preparation Steps
1
Stir ¼ cup honey, 2 tsp. Angostura bitters, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. Tajín Clásico seasoning, and ½ tsp. ground nutmeg in a small bowl to combine.
. Angostura bitters2 tsp. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp
2
Place 6–7 cups 1" pieces mixed fresh fruit (such as berries, stone fruit, melons, mangoes, kiwi, and/or pineapple; peeled if needed) in a large bowl and add 2 Tbsp. honey mixture. Toss gently to coat. Let sit ⏱️ 10 minutes.
–7 cups 1" pieces mixed fresh fruit (such as berries, stone fruit, melons, mangoes, kiwi, and/or pineapple; peeled if needed)6
3
To serve, taste salad and add more honey mixture if needed. Toss gently and sprinkle with more Tajín if desired. Do Ahead: Salad (without Tajín) can be made ⏱️ 12 hours ahead; cover and chill. Toss gently and sprinkle with Tajín just before serving.
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