Deprecated: Required parameter $namespace follows optional parameter $directories in /home/cgadmin/www/subdomains/cook/html/wp-content/plugins/wp-ultimate-recipe/vendor/vafpress/autoload.php on line 163
TWB Cookbook
Winter Jewel Fruit Salad
  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.