Festive fruit salad

I've called this dish a festive fruit salad, but it actually makes a fantastic dessert all though the winter, when these fruits are in season.

I like to have a light, fresh breakfast on Christmas morning to allow room for the rest of the day's feasting, and this is the perfect choice with some spiced syrup, a dollop of yogurt, and a glass of bubbles.

Simple and versatile, it could also be served with my Winter-Spiced Granola, on French toast, or used to top oats or porridge.

SERVES:
04-06

Ingredients
Instructions

Ingredients

For the syrup

⅔ cup maple syrup

⅓ cup water

6 cardamom pods, bashed

1 stick cinnamon

Zest of 1 clementine

For the fruit salad

6-8 clementines, tangerines or oranges, peeled and sliced

1 pomegranate, seeds removed

½ cup unsalted pistachio nuts, roughly chopped

Small bunch of fresh mint

To serve

Coconut yogurt or vegan alternative

Instructions

Place all the syrup ingredients in a small saucepan and bring to the boil. Reduce to a simmer and allow to bubble gently for about 5 mins. Take the pan off the heat, and set aside to cool and let the flavours infuse.
Arrange your fruit in a large bowl, or on a serving plate, laying out your sliced citrus, and sprinkling with the pomegranate seeds, half the roughly chopped pistachios, and a few mint leaves.
Place the remaining pistachio nuts in a blender and blitz to a crumb. Pour them into a small serving bowl.
When the syrup has cooled, empty it into a small serving jug, removing the cardamom pods and cinnamon stick.
When you're ready to serve, top the fruit salad with dollops of coconut yogurt, pistachio crumb and a drizzle of syrup, and let everyone tuck in.
Any leftover syrup can be used as topping for porridge, yogurt or pancakes. The fruit can also be kept in the fridge for desserts or breakfast for up to 3 days.