Winter Fruit Salad

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 301, total fat 2 G., saturated fats 0 G., proteins 0 G., carbohydrates 76 G., fiber 11.5 G., cholesterol 0 mg, sodium 10 mg, sugar 57 G.

Transform winter into summer and delight your loved ones with a wonderful tropical salad made with fruits imported to our supermarkets from warmer climates. Sweet oranges, mangoes, bananas, kiwis, kumquats, and pomegranates—all these fruits pair beautifully together, and the salad is dressed with a spicy ginger-vanilla syrup. Make it ahead of time so it has time to cool while you slice the fruit. Lemon and orange zest add a refreshing citrus note to the syrup. Use all the syrup in the fruit salad and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.5 cups of sugar
2.5 cm ginger root, peeled and thinly sliced
1 vanilla pod, cut in half lengthwise, seeds scraped out
1 lemon
5 large oranges (naveline or blood)
2 mangoes, peeled and diced
2 firm bananas, peeled and diced
5 kiwis, peeled and diced
12 kumquats, very thinly sliced into crosswise circles, remove seeds
1 cup pomegranate seeds (1 pomegranate)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: Oranges, mango, bananas, syrup, ginger root, vanilla pod, lemon, kiwi, pomegranate

Cooking the dish according to the recipe:

Combine sugar, 2 cups of water, ginger, and vanilla seeds and pod in a saucepan. Using a vegetable peeler, peel the zest from the lemon and one orange in wide strips. Add to the saucepan and bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Cool completely.
Meanwhile, peel the remaining oranges. Hold the orange over a large bowl and cut along both sides of each membrane to release the segments, allowing them to fall into the bowl. Squeeze each empty membrane, squeezing out the juices. Repeat with the remaining oranges. Add the mango, bananas, kiwi, kumquats, and pomegranate seeds and toss gently. Pour the syrup over the fruit and refrigerate overnight.

To release the pomegranate seeds, cut the fruit in four places, and then break it open by submerging it in a bowl of water. Skim the membranes that float to the surface of the water, then drain the water. Add the seeds to the salad.