12.08.2013

FESTIVE FRUIT SALAD WITH EARL GREY SYRUP


I've definitely said this before, but there are some recipes that you stumble upon and know you're going to make them almost immediately. They sound so delicious and look so tantalizing, that you're basically half way to the store by the time you actually finish reading the recipe. This fruit salad was one of those recipes, and it happened to be posted the same day that I was asked to bring fruit salad to a baby gender reveal brunch. How timely. And perfect. YUM!


FESTIVE FRUIT SALAD WITH EARL GREY SYRUP // makes enough for a large crowd (~10 people)

Modified oh so slightly from The First Mess

Ingredients:

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)!

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