Pineapple Kiwifruit And Orange In Mint Syrup Recipes

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WINTER FRUIT SALAD



Winter Fruit Salad image

Time 20m

Number Of Ingredients 12

3 tablespoons honey
Zest of lemon
Zest of lime
1/4 cup freshly squeezed lime juice (from 2 limes)
1 teaspoon poppy seeds
3 cups cubed pineapple (fresh if possible)
5 ripe kiwis, peeled and diced
2 cups of mandarin or clementine orange segments (or 2 cans (15 oz. each) mandarin oranges, drained)
2 small apples (fuji or gala), diced
1 large Bartlett pear, diced
1 large pomegranate, giving you around 1- 1 ½ cups of arils/seeds
Optional garnish: fresh mint leaves

Steps:

  • For the dressing: In a small bowl, whisk together the honey, zest of the lemon and lime, and ¼ cup lime juice. (If honey is too cold for the mixture to come together you can microwave it quickly.) Whisk in the poppy seeds and set aside.
  • For the fruit salad: In a large bowl toss together all of the prepared fruit, setting aside about ½ cup of the pomegranate arils. Pour prepared Honey-Lime dressing over the fruit and gently toss to coat. Top with remaining ½ cup of pomegranate aril seeds and mint leaves if using.
  • Serve and enjoy!

PINEAPPLE, KIWIFRUIT, AND ORANGE IN MINT SYRUP



Pineapple, Kiwifruit, and Orange in Mint Syrup image

Categories     Fruit     Dessert     No-Cook     Vegetarian     Kid-Friendly     Orange     Kiwi     Pineapple     Mint     Winter     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 6 servings

Number Of Ingredients 6

1/2 cup sugar
1/2 cup water
1 cup loosely packed fresh mint leaves (any size) plus 2 tablespoons small leaves
3 navel oranges
1 ripe pineapple (preferably labeled "extra sweet"), peeled, cored, and cut into 3/4-inch pieces
4 kiwifruit, peeled and each cut into 8 wedges

Steps:

  • Bring sugar, water, and 1 cup mint to a boil in a small saucepan, stirring until sugar is dissolved. Remove from heat and let steep, covered, 10 minutes.
  • Pour syrup through a sieve into a large serving bowl, pressing on and discarding mint, and cool syrup.
  • Cut peel and white pith from oranges with a sharp knife. Holding oranges over bowl of syrup to catch any juices, cut sections free from membranes, letting them fall into syrup, and squeeze membranes to extract as much juice as possible. Stir in pineapple, kiwis, and small mint leaves.

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