I have called this Festive Fruit salad, but its good all though winter when the fruits are seasonal.
I like to have a light breakfast Christmas morning to allow room for the rest of the days feasting. This is the perfect light and fresh breakfast, with spiced syrup a dollop of yogurt and a glass of bubbles (maybe a mince pie!)
Simple as always and very versatile. Could be served with my winter spiced granola, on French toast or top over nights oats and porridge.
2/3 cup maple syrup
6 cardamom pods split open
1 cinnamon stick
Zest of 1 clementine
6-8 clementine’s, tangerines or oranges peeled and sliced
1 pomegranate deseeds
½ cup unsalted shelled pistachio nuts roughly chopped
Small bunch fresh mint
Coconut yogurt or alternative
Start with the syrup, place all the ingredients into a small saucepan and bring to the boil. Reduce to a simmer and allow to bubble gentle for about 5 minutes. Take off the heat and set aside to cool and flavours to infuse.
In a large bowl or on a serving plate, prepare your fruit and place your sliced citrus, sprinkle with the pomegranate seeds and half the roughly chopped pistachio nuts. Finish with a few mint leaves, left whole.
With the remaining half of pistachio nuts, place them in a high-speed blender and blitz to for a crumb. Place them in a small serving bowl.
When the syrup has cooled empty into a small serving jug, removing the cardamom pods and cinnamon stick.
When you’re ready to serve, divide the fruit salad between plates and top with dollops of coconut yogurt, pistachio crumb and a drizzle of syrup.
Any remaining syrup can be used over Christmas, for topping porridge, yogurt or pancakes. And the fruit if any can also be kept in the fridge for desserts or breakfast for a 2-3 days.