FESTIVE FRUIT SALAD WITH EARL GREY SYRUP // makes enough for a large crowd (~10 people)
Modified oh so slightly from The First Mess
For the salad...
2 ripe persimmons, peeled and sliced
2 grapefruits, peeled and segmented (takes time, but totally worth it!)
3 clementines, peeled and segmented
2 bosc pears, cored and sliced
seeds from 1/2 a pomegranate
juice from 1 lime
handful of pumpkin seeds
sprinkle of black sesame seeds
For the syrup...
1/4 cup maple syrup
2 tbsp loose leaf earl grey tea
1/2 tsp cinnamon
1 sprig fresh rosemary
big splash (just under 1 cup) of water
What to do:
Combine all your fruit in a large bowl and cover with lime juice. Set aside.
Make your syrup by combining all the ingredients in a small pot and simmering on medium, while stirring, until it begins to boil. Once boiling, remove from heat and let steep for 10 minutes. Using a fine strainer (I used my David's Tea mug infuser), strain the syrup into a jar.
Just before serving, sprinkle pumpkin seeds, sesame seeds, and syrup over the fruit. No need to toss as you risk mushing up your fruit - syrup will seep through on its own. Enjoy!
PS. In case you were wondering... pink jelly beans! (She's having a girl)!