Author Notes
Fruit salad in the summer is too easy. The winter option, while the fruit bounty pulls back, is more limited but still possible. The syrup can be made a day in advance, kept covered in the fridge, and poured on top just before serving. The sauce is thin, as I don’t like a sticky, thick coat on fresh fruit, so when dressing, start moderately and drizzle to taste. I add the hemp seeds on top without tossing them in to preserve texture, but you could go without them as well. The citrus can be segmented in advance, but the persimmon and pears start to weather with time, so cut those and add just before serving.
Reprinted with permission from Sprouted Kitchen Bowl + Spoon by Sara Forte, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC. —Ali Slagle
Ingredients
- For the salad:
-
1
grapefruit
-
2
blood oranges
-
3
clementines
-
1
persimmon
-
1
red pear
-
1
Asian pear
-
1
pomegranate (about 1 cup seeds)
-
1 to 2 tablespoons
finely chopped fresh mint
-
Hemp seeds, for garnish (optional)
- For the syrup:
-
1/4 cup
maple syrup, grade A
-
1 tablespoon
water
-
1
(3-inch) piece of fresh ginger, peeled and sliced
-
2 tablespoons
freshly squeezed lime juice
Directions
-
To segment, or supreme, the citrus, trim off the top and bottom of each fruit, cut off all the skin and pith, and then use a sharp paring knife to slice between the membranes to remove each wedge of the flesh. Put the segments in a large mixing bowl with any remaining juices. Slice thinly the persimmon and red and Asian pears and add them to the bowl. Seed the pomegranate and reserve the seeds.
-
To make the syrup, put the maple syrup and water in a small saucepan over medium heat. Add the ginger, bring it up to a simmer, turn off the heat and let the ginger steep for at least 15 minutes. Stir in the lime juice, remove the ginger pieces, and pour the cooled syrup over the fruit. Gently toss to coat. Garnish with hemp seeds, mint, and pomegranate seeds.
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