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Translators without Borders Cookbook

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Winter Jewel Fruit Salad

June 13, 2016 by Sophie Llewellyn Smith Leave a Comment

I came up with this between Christmas and New Year, when I wanted something joyful, seasonal, free from everything (gluten, lactose, vegan), easy to make, and light, given the amount of other festive food around. It worked – friends’ toddlers liked picking out the pomegranate seeds, and the adults demolished the rest. An Iranian friend recommends wearing gloves for de-seeding, but I find the kitchen walls suffer most! The only mildly tricky thing is to get all the pith out. It tastes better made in advance, so it’s great for entertaining.

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Winter Jewel Fruit Salad
Winter Jewel Fruit Salad
Print Recipe
  • CourseSalads
Servings
4-5 servings
Servings
4-5 servings
Winter Jewel Fruit Salad
Winter Jewel Fruit Salad
Print Recipe
  • CourseSalads
Servings
4-5 servings
Servings
4-5 servings
Ingredients
  • 1 pomegranate
  • 5 oranges or 1 per person
  • a few mint leaves
  • a drizzle maple syrup
Servings: servings
Instructions
  1. I use a flat glass (flan) dish as it looks pretty.
  2. Cut the skin off the oranges with a knife, so you get all the white pith off. Slice the skinned oranges and arrange them in the dish. You can cut them straight into the dish to save juice. Squeeze the juice out of the flesh that is still on the cut skins.
  3. Deseed the pomegranate, scoring along the thick shell in quarters and then tearing along the natural folds. Do it in a big bowl to spare your surroundings. Scatter the seeds over the oranges.
  4. Chop up a few mint leaves to scatter over it all. You can turn the rest of the mint into mint tea.
  5. Drizzle liberally with maple syrup. Refrigerate for a couple of hours before serving.
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Filed Under: Uncategorized Tagged With: dairy-free, gluten-free, nut-free, oranges, vegan, vegetarian

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Contributor

Kate Sotejeff-Wilson
Polish, German, and Finnish into English translator

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​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

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Tags

apples biscuits bread cake chicken chocolate Christmas courgette dairy-free dessert festive fish gluten-free lemon nut-free nuts orange oranges pie pudding vegan vegetarian yoghurt

Cuisines

American Azeri French Irish Italian Mexican Syrian

Ingredients

all-purpose flour baking powder beurre black pepper breadcrumbs brown sugar butter celery chicken stock cinnamon cornflour eggs egg yolk farine flour garlic granulated sugar ground beef ground ginger honey large eggs lemon juice lime mascarpone nutmeg oeufs oil olive oil onion parmesan Parmesan cheese pepper plain flour pointed red pepper raisins rice salt sea salt sucre sugar vanilla extract vegetable oil warm water water zucchini

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Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

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