A refreshing summer sangria fruit salad made with mini watermelon, cantaloupe, cucumbers, peaches, and a caramelized yogurt topped with pistachios and mint. Perfect for beat the heat during hot days.
1: Combine the yogurt and honey in a chamber vacuum pouch and sous vide for 19 hours at 181°F (The yogurt will look split).
2: Transfer the yogurt into a blender and blend for 10-30 seconds. Pour the yogurt into a container and store in the fridge (The yogurt will still be a little grainy once it’s cooled).
3: In a dry medium size pan, toast the pistachios for 1 minute or until fragrant. Remove the pistachios from the heat and set aside.
4: In a large pitcher, combine orange, lemon, lime, wine, brandy, mango juice, and honey.
5: Cut the skin off the watermelon and slice the melon in half. Transfer into a chamber vacuum pouch.
6: Remove the skin and seeds from the cantaloupe and transfer into a chamber vacuum pouch.
7: Slice the peaches in half and remove the pit, transfer into a chamber vacuum pouch. Slice the cucumber in half and transfer into a chamber vacuum pouch.
8: Divide the sangria between all of the fruit. About 3/4 cup of sangria per bag.
9: Using the chamber vacuum sealer, start with the compress/pickle program and then seal the bag on the strong setting. Chill the fruit in the fridge for 3 hours.
10: Remove the fruit from the bags and cut into desired shapes (I used a melon baller for the watermelon and sliced the cucumber).
11: To serve, spread the yogurt onto a plate, lay the fruit on top and garnish with chopped mint and pistachios.
12: Store any leftover fruit salad in an airtight container in the fridge.
