FOR GROWERS CONSUMERS
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SUMMER FRUIT SALAD ROLLS

 Fresh and light, these sweet Summer Fruit Salad Rolls with a hint of mint are packed with Ontario tender fruits. They can be served as a starter, dessert or snack.

Makes 6 servings (2 rolls each

recipe name

tip

  Use any leftover Coronation Grape Dipping Sauce as a fruit sauce to finish a dessert or simply serve over vanilla ice cream, waffles or pancakes.

Ingredients

Salad Rolls
2 Ontario pears, cored and thinly sliced
2 Ontario nectarines, pitted and thinly sliced
3 Ontario plums, pitted and thinly sliced
1/4 cup honey 60 mL
1/4 cup finely chopped fresh mint leaves 60 mL
12 rice paper wraps
24 large mint leaves
Coronation Grape Sauce
1/4 cup water 60 mL
2 tbsp cornstarch 30 mL
4 cups Ontario Coronation grapes 1 L
1/2 cup granulated sugar 125 mL
1/4 cup lemon juice 60 mL
pinch salt

Directions

Salad Rolls: Toss pears, nectarines and plums with honey and chopped mint. Soak a rice paper wrap in hot tap water for 10 seconds or until pliable; carefully transfer to a slightly damp kitchen towel. Arrange 2 mint leaves in the center of the wrap, leaving space on the sides. Top with some of the fruit mixture.

Firmly fold the bottom half of the wrap over the filling. Fold in the sides and roll up to completely enclose filling. Repeat with remaining fruit wraps. Store in the refrigerator, tightly covered with plastic wrap for up to 2 hours.

Cut in half, on an angle, before serving with Coronation Grape Sauce for dipping.

Coronation Grape Sauce: Whisk water with cornstarch and until smooth; set aside. Add grapes, sugar, lemon juice and salt to a heavy-bottomed saucepan set over medium-high heat. Bring to a simmer, crushing fruit with potato masher to release its juice. Boil, stirring frequently, for 5 minutes. Stir in cornstarch mixture. Cook, stirring occasionally, for 1 to 2 minutes or until thickened.

Pass through a fine meshed-sieve; discard solids. Cool completely.

Nutritional Info

PER SERVING (1/6th of recipe - 2 rolls per serving and 1/4 cup sauce per serving; about 213 cal, 1g pro, 0.5g total fat ( 0g sat fat), 42g carb, 2.5g fibre, 0mg chol, 15mg sodium. % RDI: 6% vitamin A, 29% vitamin C, 1.5% calcium, 2% iron. 

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