Dark Red Fruit Salad

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • ½ pint (3 dl.) jasmin tea; or scented Earl Grey or scented orange pekoe
  • ¼ lb. (


First make ½ pint (3 dl.) tea at 1½; times ordinary strength and allow to get quite cold.

Grapes and cherries must be stoned and halved and plums stoned and cut up. Pile all the fruit in a large bo