Spring is all about that zing. A pop of pink and pastel in your wardrobe: zing! Daffodils and Tulips in the garden: zing! Bright flavors in your cooking: zing! This Orange Blossom Fruit Salad is sure to give Easter Sunday breakfast a little zest as well. The secret ingredient is Nielsen-Massey’s Orange Blossom Water. A small splash can really bring out the flavors of a traditional fruit salad (and many other dishes!) without loading up on sugar and other unhealthy additives. (RECIPE BELOW)
Nielsen-Massy is known for their Vanilla extracts, but they’ve also created some other exciting flavors like Pure Coffee Extract, Pure Chocolate Extract and Orange Blossom Water. It’s made by distilling the white flowers that sprout from the orange trees, which produces a fragrant orange flavor. They sent me a bottle to try out and I’ve been having fun brightening up some of my favorite recipes… and some new favorites. I hope your spring “Blossoms” with flavor this year!
(modified from Nielsen-Massey)
1 Granny Smith apple cored, peeled, and diced
2 cups fresh pineapple, medium dice
1 cup blueberries
1 cup strawberries, sliced
1 1/2 cup green grapes
1/2 cup walnuts coarsely chopped
1 teaspoon Nielsen-Massey Orange Blossom Water
1 (8 oz.) container greek yogurt, plain or fruit
1. In a large bowl, add yogurt and Orange blossom Water. Stir to combine and loosen the yogurt.
2. Add fruit to the bowl and toss to coat in the yogurt mixture.