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Winter Fruit Salad

Winter Fruit Salad

Winter Fruit Salad is :

gluten free , dairy free , lacto ovo vegetarian , vegan

By
Prep Time: 30 minutes
Cook time: 0 minutes
Total time: 30 minutes
Yield: 6 Servings
Tags: Vegan
Health Score: 22 %

Ingredients:

2

bananas
5

blood oranges
1 piece

ginger
5

kiwis
12

kumquats
1

lemon
2

mangoes
1 cup

pomegranate seeds
1/2 cup

sugar
1

vanilla bean

Instructions:

  1. Combine the sugar, 2 cups water, the ginger and vanilla seeds and pod in a saucepan. Use a vegetable peeler to remove wide strips of zest from the lemon and 1 orange, add to the saucepan and bring to a boil over medium-high heat. Reduce the heat and simmer 5 minutes. Refrigerate until cold.

  2. Meanwhile, peel the remaining oranges with a paring knife, cutting along the natural curve of the fruit. Hold an orange over a large bowl and cut along both sides of each membrane to free the segments, letting them fall into the bowl. Squeeze each empty membrane to release the juices. Repeat with the remaining oranges.

  3. Add the mangoes, bananas, kiwis, kumquats and pomegranate seeds and gently toss.

  4. Pour the syrup over the fruit and chill overnight.

  5. Before serving, remove the citrus zest, ginger and vanilla pod. Spoon the fruit and syrup into bowls.

  6. To remove pomegranate seeds, cut the fruit into quarters, then break apart in a bowl of water. Skim off the pith that floats to the top and drain the seeds.

  7. Photograph by Con Poulos

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Salad works really well with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.