I’ve called this festive fruit salad, but it’s actually good all though winter when these fruits are seasonal.
I like to have a light breakfast on Christmas morning to allow room for the rest of the day’s feasting. This is the perfect light and fresh breakfast, with spiced syrup a dollop of yogurt and a glass of bubbles.
Simple and very versatile, it could also be served with my winter-spiced granola, on French toast, or topped over oats and porridge.
For the syrup
2/3 cup maple syrup
6 cardamom pods split open
1 cinnamon stick
Zest of 1 clementine
For the fruit salad
6-8 clementine’s, tangerines or oranges peeled and sliced
1 pomegranate deseeds
½ cup unsalted shelled pistachio nuts roughly chopped
Small bunch of 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 gently for about 5 minutes. Take off the heat and set aside to cool and let the flavours 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 pistachio nuts, place them in a high-speed blender and blitz to 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 as topping for porridge, yogurt or pancakes. And the fruit can also be kept in the fridge for desserts or breakfast for 2-3 days.