What happens when you're invited to a company picnic and the only 'salads' you see people have signed up for are of the potato and macaroni variety? Sign up to bring a fruit salad, of course!
But oh no! It's September, berries have gone out of season ages ago and you're mildly allergic to cantaloupe and honeydew!
Answer: Autumn Fruit Salad, a lovely concoction of warming spices and fruits that are coming into season in the fall. Note that this was made for a party, so it's something like 12 servings.
Mats
5 'eating' apples - I used Paula Red apples, but something like Honeycrisp or Fuji would also work. Go for a crisp variety
2 pears - I used Nashi pears because they were closest to being ripe
5 naval oranges
2 pink grapefruits
1c pomegranate seeds (from 2 pomegranates, if you can't buy them pre-seeded)
3/4c brown sugar
1 tsp cinnamon
1/4 tsp ground cloves
1/8 tsp cardamom
1 star anise
Core and chop the apples and pears into 1/2 inch chunks, and throw them in a large bowl
Supreme 4 oranges and both grapefruits, making sure to save the rind bits and as much of the juice as you can.
Transfer the juices to a small saucepan, then juice the remaining orange into the pan. Mush up the pulp and try to get as much juice out as possible. Squeeze the rinds from the supremed oranges and grapefruits over the saucepan, again, trying to extract all the juice. Discard the rinds.
Heat the juice mix over low heat, then add the sugar, cinnamon, cloves, cardamom and star anise.
Bring to a very, very low boil and cook for 15 minutes, to get the syrup to thicken.
Pick out the star anise bit, then pour the syrup over the fruit mix and stir well.
Top with the pomegranate seeds and refrigerate for at least an hour.
No comments:
Post a Comment