Showing posts from May 17, 2015

Get Ready for Summer with Sangria Fruit Salad

When I was served a glass of sangria in a bar in San Sebastián, a small resort town on the coast of Northern Spain, I loved the way fresh fruit added flavor to the wine. Fortified with brandy and  sugar, sangria goes well with small sandwiches, salads and snacks.

Visit Spain and you'll see sangria pitchers wide at the base and pinched at the spout so when poured, the wine not the fruit fills the glass.
The result is a wine beverage that carries memories of the fruit but not the fruit itself. Sitting in that small bar, enjoying a relaxed afternoon, I wondered at this exclusion. Why keep the fruit out of the glass? When peaches, apples, limes and oranges go into a sangria, they are sliced but not peeled. The thought that played around in my head was why not peel the fruit and cut everything into spoon sized pieces? Doing that would allow the wine and fruit to be served together. 
Place a dozen on a tray, with an espresso spoon in each glass and your guests will enjoy an appetizer an…