Fruit salad with spices -which fit well?

Now they are ripe again! The many wonderful summer fruits: peaches, melons, apricots, and various berries.

A fruit salad is a perfect dessert. Refined with different spices, it can be wonderfully varied and spiced up.

There are some spices that are known to flavor a fruit salad, but it is also worth trying more unusual spices.

I present a selection of spices below

The type of sugar can also change the flavor of a fruit salad. Coconut flower sugar gives a spicy flavor, whole cane sugar a slightly caramel flavor. Honey tastes different depending on the type; lightly-floral to intensely-bitter.

The amount of sugar varies depending on the sweetness of the type of sugar chosen.

Just start with a little sugar, taste and – if needed – add more.

It’s best to make a sauce first

It should have something with vitamin C to prevent the cut fruit from oxidizing and turning an unsightly brown.

I usually use lemon juice. But orange juice tastes great too.

You should always mix the fruit with the sauce right away, that way it will keep its color.

For variety, you can also use a syrup – to your taste – and add a little lemon juice. If you use syrup, you probably won’t need any additional sugar.

The fruit salad is especially fresh with a lemongrass infusion. For this, boil lemongrass with a little water for about 5 minutes and then add the necessary amount of sugar. The sugar dissolves especially well in the warm brew. Before you add the fruit, let it cool down, so that the fruit keeps its freshness.

You can do the same with other spices. For example, with star anise, licorice or vanilla.

But now to the spices:

Ginger: lemony fresh: you can just peel a small piece of ginger and grate it into the sauce.
Cardamom: eucalyptus flavor – wonderfully fresh. The seeds grind well in a pepper mill. This way, anyone can grind the desired amount right over their own bowl.
Vanilla: warm, enveloping. Vanilla is great for fall fruits like plums, apples, and pears. You can also use vanilla sugar.
Lemongrass: fresh, lemony
Pepper: black and red (red pepper is very difficult to get and is not to be confused with Baies rosé); gives a slightly spicy, and in case of red pepper also a fruity flavor. Pepper intensifies the intrinsic flavor of the fruit.
Meleguetta: fresh, reminiscent of cardamom, slightly spicy.
Sechuan pepper: lemony, spicy, sparkling.
Baies rosé: fruity, floral. They are difficult to grind, you should crush them in a mortar or add the berries whole to the fruit.
Tasmanian pepper: fruity but tinglingly hot. It also colors the fruit purple-red.
Cinnamon flowers: cinnamony, slightly spicy.
Cassia: warm, sweetish.
Galangal: like ginger but warmer.
Star anise: gives the typical anise flavor, fresh, sweet, and reminiscent of licorice.
Licorice: sweet-fresh-intense. Add only in small quantities, otherwise, it becomes too intense.
Chili: makes the fruit salad spicy, so you should only use it in small quantities.