Summer temperatures in Germany scratch 40 degrees. The days keep getting so hot that heavy food is literally too heavy. Grilling? Generate even more heat in the heat? Better not. Fruit salads are much easier to digest and above all tastier and more refreshing and are best taken out of the fridge.
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We have collected four fresh fruit salads for you, as they were prepared in the GDR. So no kiwi, nectarine, guava, carambola and passion fruit. It doesn’t exist, it was said at the time. So these exotic fruits from the south are not in our recipes. But, as was the case in the GDR, fruit salad was often made with a little alcohol for torture.
Recipe #1: Melon Tipsy – served in melon
Ingredients: a smaller melon, 200 grams of sweet and sour apples, 2 spoons of sultanas, 4 spoons of brown rum, 1 glass of sparkling wine, 2 spoons of freshly squeezed lemon juice and 2 spoons of sugar.
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Preparation: First, I soak the sultanas in rum. Then we cut the melon flat on top. Remove the flesh, seeds and cut into cubes. Peel, core and dice the apples. Now mix the fruit cubes with the sultanas, ice cold sparkling wine, lemon juice and sugar and then stuff the fruit salad into the hollowed out melon. Refrigerate for at least an hour and then serve chilled.
Recipe no. 2: Colorful fruit salad with quark
Ingredients: 600 grams of fruit (peaches, oranges, apricots, apples, pears, bananas), 1 tablespoon of strawberry liqueur, 100 grams of low-fat quark, 2 tablespoons of whipped cream, 2 tablespoons of freshly squeezed lemon juice, sugar.
Preparation: Cut the fruit into cubes or slices and drizzle with the strawberry liqueur (preferably cherry liqueur). For the dressing, mix together the quark, cream, lemon juice and 1 to 2 tablespoons of sugar, to taste, then mix with the fruit. Cool and let steep.
Recipe #3: Hearty Grape Salad
Ingredients: 250 grams of green grapes, 250 grams of red grapes, 125 grams of Gouda cheese, 125 grams of cooked ham, 1 pear, 3 tablespoons of mayonnaise, 125 ml of yogurt, 2 tablespoons of pepper juice and ten fresh lemons, squeezed lemons, chopped almonds fine.
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Preparation: Cut the grapes in half, chop the gouda, the cooked bacon and the pear. Mix together the mayonnaise, yogurt and lemon juice, season with salt and pepper and then add the fruit, cheese and bacon, mix and garnish with the ground almonds.
Recipe #4: Refreshing Spicy Peach Salad
Ingredients: 1 kg of sweet juicy peaches, 150 g of cherries, 2 tablespoons of freshly squeezed lemon juice, 125 ml of whipped cream, 4 cl of brown rum, 2 to 3 tablespoons of brown sugar.
Preparation: Halve the peaches, peel, stone and cut into strips. Here, of course, you can deviate from the GDR recipe. With nectarines it’s easier, you don’t have to remove the skin. The fruit wedges are then mixed with rum, sugar and lemon juice. Finally, fold in the pitted cherries and cream. Chill in the refrigerator.