Don’t be shy to include the pink grapefruit sections, even if you aren’t a big grapefruit fan. The tart grapefruit chunks are a wonderful counterpoint to the sweet cinnamon syrup.
- 1 roughly 16-ounce sliced peaches in heavy syrup (reserve syrup)
- 1 to 2 teaspoons cinnamon
- 2 navel oranges
- 2 pink grapefruit
- 1 pineapple, or 1 16-ounce can pineapple chunks
- 2 pints strawberries, washed and hulled
1. Thoroughly drain the heavy syrup from the canned peaches into a small saucepan. Add the peaches to a large, decorative salad bowl.
2. Whisk the cinnamon into the syrup and then bring to boiling over a medium-high heat. Reduce the temperature and simmer about 10 minutes, until thickened slightly. Remove the saucepan with the syrup from heat and let cool.
3. Prepare the fruit. First, wash the oranges, grapefruit and strawberries. Grate the zest of one orange into the salad bowl. Cut the peel from the oranges and grapefruit, removing the bitter inner rind and discard the peel. Section the fruit and cut into chunks. Add to the salad bowl. Note: if the oranges or grapefruit are not too juicy, you can hold them over the bowl to section and catch the juice. If the fruit is very juicy, however, it can make the salad too soupy. In that case, catch the juice in a separate container for another use.
4. Peel and core the pineapple and cut remaining fruit into bite-size chunks. If using canned pineapple chunks, drain. Add to salad.
5. Hull and slice the strawberries. Add to fruit mixture. Pour syrup over salad and stir. Chill until serving.
Note: this salad is best prepared fresh.