< Previous20 ALL-TIME BEST BRUNCH ALL-TIME BEST BRUNCH 21serves 4 to 6total time: 30 minutes3 cups cantaloupe, cut into 1/2-inch pieces2 plums, halved, pitted, and cut into 1/2-inch pieces8 ounces fresh sweet cherries, pitted and halved1–2 tablespoons lime juiceCombine sugar and mint to taste in large bowl. Using rubber spatula, press mixture into side of bowl until sugar becomes damp, about 30 seconds; add vanilla. Gently toss fruit with sugar mixture until combined. Let sit at room temperature, stirring occasionally, until fruit releases its juices, 15 to 30 minutes. Stir in lime juice to taste, and serve.honeydew, mango, and raspberry fruit salad with lime and ginger4 teaspoons sugar2 teaspoons grated lime zest plus 1–2 tablespoons juicePinch cayenne pepper (optional)3 cups honeydew melon, cut into 1/2-inch pieces1 mango, peeled, pitted, and cut into 1/2-inch pieces1–2 teaspoons grated fresh ginger5 ounces (1 cup) raspberriesCombine sugar, lime zest, and cayenne, if using, in large bowl. Using rubber spatula, press mixture into side of bowl until sugar becomes damp, about 30 seconds. Gently toss honeydew, mango, and ginger to taste with sugar mixture until combined. Let sit at room temperature, stirring occasionally, until fruit releases its juices, 15 to 30 minutes. Gently stir in raspberries. Stir in lime juice to taste, and serve.peach, blackberry, and strawberry fruit salad with basil and pepper4 teaspoons sugar2 tablespoons chopped fresh basil1/2 teaspoon pepper11/2 pounds peaches, halved, pit-ted, and cut into 1/2-inch pieces10 ounces (2 cups) blackberries10 ounces strawberries, hulled and quartered lengthwise (2 cups)1–2 tablespoons lime juiceCombine sugar, basil, and pepper in large bowl. Using rubber spatu-la, press mixture into side of bowl until sugar becomes damp, about 30 seconds. Gently toss fruit with sugar mixture until combined. Let sit at room temperature, stirring occasionally, until fruit releases its juices, 15 to 30 minutes. Stir in lime juice to taste, and serve.nectarine, grape, and blueberry fruit salad with orange and cardamomwhy this recipe works Fruit salad shouldn’t be complicated, and thanks to a few carefully chosen ingredients and one unusual technique, this recipe capitalizes on fruit’s natural sweetness for a refreshing side to any brunch. Nectarines, grapes, and blueberries offered a colorful blend of flavors, but rather than lean on sugar to sweeten the mix, we decided to macerate the fruit. A few teaspoons of sugar muddled with orange zest and cardamom promised a touch of balanced sweetness. Because riper fruits require more acid to balance their sweetness, the lime juice should be added to taste. Start with 1 tablespoon, then add 1 teaspoon at a time as necessary.4 teaspoons sugar1 teaspoon grated orange zest1/8 teaspoon ground cardamom11/2 pounds nectarines, halved, pitted, and cut into 1/2-inch pieces9 ounces large green grapes, halved (about 11/2 cups)10 ounces (2 cups) blueberries1–2 tablespoons lime juiceCombine sugar, orange zest, and cardamom in large bowl. Using rubber spatula, press mixture into side of bowl until sugar becomes damp, about 30 seconds. Gently toss fruit with sugar mixture until combined. Let stand at room temperature, stirring occasionally, until fruit releases its juices, 15 to 30 minutes. Stir in lime juice to taste, and serve.variationscantaloupe, plum, and cherry fruit salad with mint and vanilla4 teaspoons sugar1–2 tablespoons minced fresh mint1/4 teaspoon vanilla extract22 ALL-TIME BEST BRUNCHcitrus salad with bitter greens1. Cut away peel and pith from grapefruits and oranges. Quarter grapefruits and oranges, then slice crosswise into 1/4-inch-thick pieces. Transfer fruit to colander, set over bowl to catch drained liquid, until serving time.2. Whisk 1 tablespoon drained citrus juice, vinegar, shallot, honey, salt, and pepper together in medium bowl. Whisking constant-ly, drizzle in olive oil.3. In large bowl, gently combine watercress, endive, and parsley. Just before serving, add drained fruit, discarding remaining drained juice. Whisk dressing to re-emulsify, then drizzle over salad and toss gently to coat. Garnish individual portions with Parmesan.why this recipe works This light and refreshing salad sets pieces of fresh orange and grapefruit against a backdrop of spicy watercress and crisp endive, a combination that makes it a seamless addition to brunches sweet and savory alike. We allowed the sliced fruit to drain to protect the salad’s crunch, but we reserved its juices for use in a zippy, bright vinaigrette we sweetened with honey. A generous handful of parsley added a fresh, herbal dimension to the salad, and shaved Parmesan offered a nutty, salty finish. It’s crucial to drain the fruit to remove excess juice; otherwise, the salad becomes a watery mess in moments. Incorporating a little drained citrus juice into the dressing reinforces the fresh, bold flavor, and some honey enhances the fruits’ sweetness.2 grapefruits2 large oranges1/4 cup red wine vinegar1 shallot, minced1 tablespoon honey1/4 teaspoon salt1/8 teaspoon pepper2/3 cup extra-virgin olive oil12 ounces watercress, trimmed (12 cups)3 heads Belgian endive (4 ounces each), leaves separated and cut into 2-inch pieces1/4 cup fresh parsley leaves2 ounces Parmesan cheese, shavedserves 8total time: 30 minutes ALL-TIME BEST BRUNCH 23We hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >