Recently we spent a few days visiting friends in Barcelona. Although we hadn’t been expecting it, virtually every day, after hours of sight-seeing or trawling through a museum or wandering in a park, we came back to the flat and were fed a glorious 2 or 3 course home-cooked meal. One evening, as T was preparing our dessert with bits of this and that, D suggested that it could go on my blog. I thought that was a brilliant idea, particularly since it’s a good way to use up small quantities of things in the kitchen and blogging about it would be a nice way for me to say ‘thank you’.
T says:
“When I was growing up, Yaya [Grandma] always made this dessert. She was getting on a bit, but she wanted to help, and she could still do this.”
INGREDIENTS:
1 1/2 or 2 large oranges
Handful strawberries
Sprinkling of sugar (a packet from the cafe will do, since it didn’t go in the coffee)
1 tablespoon semi-sweet dessert wine (or lemon juice if you prefer)
Optional additional ingredients:
Chunks of pears, broken walnut pieces, pine kernels, chopped dates, etc
METHOD:
– Peel the oranges and cut in round slices. Break sections apart into bowl.
– Cut strawberries into rough pieces, of similar size to the orange pieces. Add to bowl, along with any optional ingredients.
– Add sugar and wine. Stir gently.
– Allow to stand for at least an hour, to allow the juices to draw out.
The four of us enjoyed this fruit salad for dessert just as it was, but T says it also makes a nice breakfast, served with traditional crispy Catalan pastries, as shown here. 
I'm an American living in the UK, combining rural Mid-west ideas about food with a suburban coastal British reality. It's fun!
Creative Economy in the Kitchen 
Yum! Seeing the oranges makes me think of a salad I had for lunch today. A group of us from work went to a cafe and I ordered the chicken and orange salad with pine nuts and feta. It was delicious and I am planning on trying to replicate it. I will post it on my blog when I do.
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That sounds delicious! I actually have both pine nuts and feta in the kitchen right now; you’ve inspired me to put them together soon. 🙂
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My friend and I studied it closely and decided that the feta had been crumbled finely and then combined with orange juice and possibly a little oil as all of the greens were nicely coated and the dressing was right through the salad rather than just drizzled over the top. The chicken was poached and slices arranged on top with some orange segments.
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It sounds better and better. (And I’ve eaten my lunch in between comments, so it’s not just that I’m hungry.)
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Very sunny and happy looking dish!
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I never thought of a dish as looking ‘happy’, but yes, this is. And it just exudes sunshine. 🙂
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