winter fruit salad
We pride ourselves on using local and seasonally appropriate ingredients, but when winter and early spring arrive, we can be at a loss for fresh fruit that is not flown in from the southern hemisphere. But not to worry–we’ve found an absolutely delicious fruit salad for those cooler months, with fruit from California. This is a delicious alternative to those December–March berries that look great in the store, but don’t taste a bit like a berry. You’ll need to sharpen up your knife skills for this one, but it is delicious!
- 1/2 cup Sugar
- 1/2 cup Water
- Zest from 1 melon
- 1 Tangerine per Person
- 1 Kiwi per Person
- Juice from 1 lemon
- In a small saucepan, bring sugar, water, and lemon peel to a boil. Reduce heat to simmer and cook until syrup thickens slightly, about 5 minutes. Transfer syrup to a small metal mixing bowl to let cool.
- Peel and slice Tangerine(s) and Kiwi(s). To peel completely: cut off ends of fruits, stand on cut end, and use a sharp knife to cut off peel- including the white pith of the Tangerine.
- Arrange sliced fruit on dessert plates. Drizzle with cooled lemon syrup and lemon juice to taste. Serve Immediately.
Recipe from localfoods.about.com. Photo © Molly Watson