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30 May 2017

Fresh Fruit Salad with Bourbon-Orange Syrup (Gluten-Free)

This entry is part 2 of 38 in the series Progressive Eats

Fresh Fruit Salad with Bourbon Orange Syrup (Gluten-Free) © 2017 Jane Bonacci, The Heritage Cook. All rights reserved.

Summertime cookouts … all the wonderful memories of childhood balmy days and nights spent with friends and family. I love barbecuing food and planning what else to serve with them. Today I am sharing Fresh Fruit Salad with Bourbon-Orange Syrup, my new absolute favorite side all summer long!!

Playing off the flavors in an Old Fashioned, my cookbook co-author Shannon’s favorite cocktail, this is an adult version of a simple fruit salad, elevating it to a side dish that may become the star of your next cookout!

Fresh Fruit Salad with Bourbon Orange Syrup (Gluten-Free) © 2017 Jane Bonacci, The Heritage Cook. All rights reserved.

 

The bourbon adds caramel notes to the orange syrup that enhances the natural flavors of the fruits. You can use any fruit that is in season. Today I used cantaloupe and honeydew melons, blueberries, and fresh cherries – one look at my fingers and you know that I pitted them by hand!

I know you hear this a lot all over the Internet, but this syrup is seriously delicious. It is so good that I was sneaking spoons of it when The Artist wasn’t looking, LOL. Yep, it is That good! I am going to pour the leftovers over a bowl of vanilla ice cream tomorrow – and I cannot wait!!

Fresh Fruit Salad with Bourbon Orange Syrup (Gluten-Free) © 2017 Jane Bonacci, The Heritage Cook. All rights reserved.

When I went to the store to pick up the fruit for the salad, the only oranges our market had were blood oranges – so beautiful. Instead of a lovely light orange syrup, I wound up with a stunning ruby gold color. Both are equally tasty, so you can use whatever oranges are available in your area.

This is one fruit salad that will thrill your adult guests. If you are making this for children, just leave out the bourbon. It is delicious both ways! Because you cook it for so long at a low boil, you have cooked all the alcohol out of the sauce but your children may not appreciate the flavor of the bourbon.

Fresh Fruit Salad with Bourbon Orange Syrup (Gluten-Free) © 2017 Jane Bonacci, The Heritage Cook. All rights reserved.

Bourbon-Orange Syrup is equally delicious on this fruit salad or poured over vanilla ice cream!

This salad will go with any summertime meal, but if you are serving a crowd of bourbon lovers, especially if you are grilling over smoke and using a bourbon BBQ sauce, then this side dish is the perfect accompaniment! But don’t limit it to the summer, it is good all year long, using whatever fruits are in season. And don’t forget that you can macerate dried fruits and include them too.

Fresh Fruit Salad with Bourbon Orange Syrup (Gluten-Free) © 2017 Jane Bonacci, The Heritage Cook. All rights reserved.

Today’s recipe is part of our latest edition of Progressive Eats, our virtual version of a progressive dinner party where you can hop from blog to blog to check out all of our recipes. This month’s theme is Summer Cookouts! hosted by Jenni of Online Pastry Chef. You’ll love the recipes we have gathered,  perfect for all your summer outdoor entertaining! Make sure you check out the links below the recipe.

Enjoy!

 

Fresh Fruit Salad with Bourbon Orange Syrup (Gluten-Free) © 2017 Jane Bonacci, The Heritage Cook. All rights reserved.

 

Jane’s Tips and Hints:

If you want a stronger bourbon flavor, you can add 1/4 cup, just cook it down a little longer to a thin syrup. It will continue to thicken as it cools.

 

Gluten-Free Tips:

Either leave out the bourbon or use the alternative option if you are serving anyone with celiac or severe reactions to gluten. While the distillation process destroys gluten, some producers use caramel coloring which often contains gluten. If you are in doubt, always make the safer choice.

 

Fresh Fruit Salad with Bourbon-Orange Syrup (GF)
2017-05-30 08:00:02
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Ingredients
  1. Bourbon-Orange Syrup
  2. 1 cup granulated sugar
  3. 1 cup water
  4. Zest and juice from 1 Naval or 2 small oranges
  5. 2 tbsp bourbon (or use 2 tbsp potato vodka + 2 tsp brown sugar for gluten-free)
  6. 2 tsp vanilla paste or pure extract
  7. Fruit Salad
  8. 8 to 10 pints mixed fresh fruits, such as strawberries, blueberries, grapes, cantaloupe, honeydew, watermelon, cherries, peaches, etc.
Instructions
  1. Make the Syrup: Place the sugar, water, orange zest, juice, and bourbon in a small saucepan, whisking to combine. Bring to a boil, then turn the heat down to medium-low to a low boil/strong simmer and cook for 15 to 20 to thicken slightly. Set aside to cool, then store, covered, in the fridge until cold. The syrup can be made a day or two in advance.
  2. Assemble the Salad: Rinse fruit well and if needed, prepare them. Hull and halve strawberries, cut grapes in half, pit cherries, cut melons into bite-sized cubes, etc. Toss all the fruit together in a large bowl.
  3. Pour a little of the syrup into each small serving bowl, top with some of the salad and serve. Instruct your guests to toss their own carefully in the bowls. Do not dish the salads until just before serving.
  4. Store leftover fruit and syrup separately in airtight containers in the refrigerator for up to several days.
Notes
  1. Yield: 10 to 12 servings
The Heritage Cook ® https://theheritagecook.com/

This recipe is part of our monthly progressive dinner party, Progressive Eats. See the links below for more inspiration and great recipes!

Cookout!

Appetizers

  • Loaded Baked Potatoes from The Redhead Baker
  • Indian Grilled Corn on the Cob – Street Style Bhutta from Spice Roots

Main Course

  • Blue Cheese Bison Burger with Bacon Caramelized Onions from Creative Culinary

Side Dishes

  • Fresh Fruit Salad with Bourbon-Orange Syrup (Gluten-Free) from The Heritage Cook
  • Homemade Baked Beans from Food Hunter’s Guide

Desserts

  • Blueberry Peach Pandowdy from Pastry Chef Online
  • Rustic Berry Turnovers from That Skinny Chick Can Bake
  • Rum-Glazed Grilled Bananas from Mother Would Know

 

To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.

 

Create a New Tradition Today!

 

Welcome! If you ever need any entertaining or cooking advice, need to alter a recipe for gluten-free, or want recipe suggestions, don’t hesitate to ask. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers page for additional details. Thanks for visiting The Heritage Cook!

 

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Comments

  1. Roberta says

    17 July 2017 at 7:21 pm

    So bringing fruit salad to the roaming neighbors bourbon party this weekend. Hubby suggested adding bourbon as we try to keep it part of our party theme. That’s how this every 3 mo party started as a bourbon tasting party.
    I didn’t tell the host bourbon fruit salad just fruit salad. Can’t wait to add this syrup. Yuummm

    Reply
    • Jane Bonacci says

      19 July 2017 at 11:37 am

      What a fun party idea Roberta! We loved this sauce, it’s like a sweetened old-fashioned cocktail poured over the fruit salad. Now I want to make it again, LOL

      Reply
  2. motherwouldknow says

    1 June 2017 at 11:02 am

    It may be happenstance for you, but my love affair with blood oranges means that this syrup looks positively irresistible to me. Gorgeous and delicious way to dress up fruit salad.

    Reply
    • Jane Bonacci says

      1 June 2017 at 6:18 pm

      Thanks Laura, it definitely was a fortuitous opportunity, I love blood oranges too! And the syrup couldn’t have been any more beautiful!

      Reply
  3. sue | theviewfromgreatisland says

    31 May 2017 at 3:24 pm

    Oh wow, what a gorgeous salad, I wonder if I could use my favorite, Amaretto, somehow?

    Reply
    • Jane Bonacci says

      31 May 2017 at 6:15 pm

      I’m sure Amaretto would be a great option, just swap it for the bourbon and see how it tastes! I’ll bet it is a winner Sue!!

      Reply
  4. Jenni says

    30 May 2017 at 11:36 am

    This is THE perfect, refreshing/smoky/fresh side for a cookout, Jane! Yes, please!

    Reply
    • Jane Bonacci says

      30 May 2017 at 12:57 pm

      I agree Jenni, I was delighted at how well all the flavors went together. Just wish we could all share this amazing collection of recipes together at a huge farm table!! 😀

      Reply
  5. Barb | Creative Culinary says

    30 May 2017 at 11:27 am

    Funny Jane; I was thinking how lovely the syrup would be on vanilla ice cream and within a nano second you mention the same thing! Pancakes or waffles too…I’m honestly making this stat…you got me hook, line and sinker. I don’t even have your fruit combo but I’m thinking blackberries, cherries and blueberries will be OK with starring in this one by themselves!

    Reply
    • Jane Bonacci says

      30 May 2017 at 12:56 pm

      Our minds are definite on the same wavelength Barb, LOL. This syrup is so versatile that it will work with any fruits – and your combo of blackberries, blueberries, and cherries will be heavenly in it!!

      Reply
  6. foodhuntersguide says

    30 May 2017 at 10:40 am

    This takes fruit to a whole new level! I love it.

    Reply
    • Jane Bonacci says

      30 May 2017 at 10:59 am

      It definitely changed the way I think about fruit salad – who knew you could combine a cocktail and salad? LOL

      Reply
  7. Ansh Dhar says

    30 May 2017 at 8:52 am

    Oh that syrup will be so good on anything. I am thinking pancakes and other things and fruit of course!!

    Reply
    • Jane Bonacci says

      30 May 2017 at 10:29 am

      I hadn’t thought of pancakes and waffles but boy would they be good with the syrup too! Great idea Anshie!

      Reply

Trackbacks

  1. Modish Taste | Fresh Fruit Salad with Bourbon-Orange Syrup (Gluten-Free) • The Heritage Cook ® says:
    30 May 2017 at 5:08 pm

    […] Summertime cookouts … all the wonderful memories of childhood balmy days and nights spent with friends and family. I love barbecuing food and planning what else to serve with them. Today I am sharin […]

    Reply
  2. Easy Rum-Glazed Grilled Bananas | Mother Would Know says:
    30 May 2017 at 1:05 pm

    […] Fresh Fruit Salad with Bourbon-Orange Syrup (Gluten-Free) from The Heritage Cook […]

    Reply
  3. Blue Cheese Bison Burger with Bacon Caramelized Onions | Creative Culinary | A Denver, Colorado Food and Cocktail Blog says:
    30 May 2017 at 8:13 am

    […] Fresh Fruit Salad with Bourbon-Orange Syrup (Gluten-Free) from The Heritage Cook […]

    Reply
  4. Indian Grilled Corn on the Cob - Street Style Bhutta says:
    30 May 2017 at 6:48 am

    […] Fresh Fruit Salad with Bourbon-Orange Syrup (Gluten-Free) from The Heritage Cook […]

    Reply

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