Strawberry Kiwi And Orange Salad
|Fresh orange juice||1 1⁄2 Cup (24 tbs) (From About 5 Oranges)|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Orange liqueur||2 Tablespoon|
|Kiwis||4 , peeled and cut lengthwise into eighths|
|Ripe strawberries||5 Pint, halved lengthwise if large|
|Fresh mint sprigs||6 (For Garnish)|
1. In a small nonreactive saucepan, combine the orange juice, lemon juice and sugar and bring to a boil. Reduce the heat to low and simmer until reduced to 1 1/3 cups, about 10 minutes.
2. Dilute the arrowroot in 1 tablespoon of cold water. Stir into the syrup and return to a boil, stirring. Remove from the heat and let cool to room temperature. Stir in the orange liqueur. Cover and refrigerate for at least 2 hours.
3. Using a sharp knife, peel the oranges, removing all the bitter white pith. Cut in between the membranes to release the sections.
4. Toss the fruit with the dressing up to 2 hours before serving. Garnish with mint sprigs.