Meals and Courses

Wintry Fruit Salad

cook 10 mins
  • 2 blood oranges
  • 1 dessert apple, cored and sliced
  • 400 g (13 oz) pineapple chunks
  • 75 g (3 oz) ready-to-eat dried figs, sliced
  • 110 g (3¾ oz) pomegranate seeds
  • 2 tablespoons spiced dark rum (optional)
  • 1 tablespoon clear honey
  • 50 g (2 oz) walnut halves, lightly crushed or chopped (optional)
  • Place the oranges on a chopping board and slice off the peel and pith at both ends. Now cut away the rest of the peel and pith in the same way. Place the oranges on a plate (to catch the juices) and carefully slice between the membranes to cut into segments.
  • Place the orange segments in a large bowl and gently combine with the other fruits, reserving a small handful of the pomegranate seeds.
  • Mix the rum, if using, with the honey and add the orange juice from the plate. Drizzle over the salad, mixing gently to coat. Sprinkle in the reserved pomegranate seeds and walnuts, if using, and serve.
Like This? Try These
More on Food