In your part of the world, the combination of oranges and strawberries may not be all too special. Here in Switzerland though, it’s a very short time of the year that our markets feature both fruits at the same time – early spring when the last oranges are imported and the first (unfortunately mostly imported) strawberries arrive. So every year in March and April I make this dessert a couple of times to celebrate the end of winter (orange season) and beginning of spring (strawberry season).
It’s a wonderful light and mostly healthy dessert, featuring mostly fresh fruit. The almond brittle adds a crunchy texture, a rich, nutty flavor, and some calories (for those who don't mind).
Ingredients (serves 6)
750g (about 1.5 lbs.) fresh strawberries
3 tablespoons sugar (you may opt for agave syrup, honey or another sweetener of your choice)
for the brittle:
30g (about 3 tablespoons) unsalted butter
75g (1/3 cup) sugar
about 8 tablespoons almond slivers
1. Hull, wash and slice strawberries. Peel oranges and chop into bite-size pieces. Put into a bowl and sprinkle sugar over the fruits. Refrigerate until serving (I recommend preparing the fruits no more than 2 hours prior to serving)
2. For the brittle, melt butter in a small saucepan, add sugar and let caramelize until golden brown. Add almond slivers, stir to make sure all almonds are covered by the caramel.
3. Pour caramelized almonds on parchment paper and let cool. Once cool, smash the brittle into small pieces using a rolling pin or similar kitchen utensil.
4. Serve fruit salad with almond brittle and a smile - spring is here!