I´ve been in a bit of a dilemma people! Since starting this blog, several people have given me advice on the best way to move forward. Many said you have to ´niche down´, to choose one type of food and stick to it. So, I reluctantly decided to focus on fish and seafood dishes, keeping health in mind (but not compromising on flavour). But there is so much more to me than that! I don´t only eat fish, all day long. Just like living off a diet of bread alone. I do love bread (ohh yes I do) but I don´t want it all day, every single day! Fresh fruit and vegetables really make me tick, and I´m always aware of getting enough in my diet.
So anyway, this fruit salad recipe is a bit of a curveball, but a welcome one that I hope you will enjoy. I was looking for a light dessert a while ago (after the heavy meals Raclette and Tartiflette). I wanted something tangy and refreshing; I hit the nail on the head! After seeing what was in season, I settled on this great combination. It is easy, healthy and really cleanses the palette.
Why make this dish?
We all know fruit is good for us, but many people talk of struggling to eat their 5 portions of fruit and vegetables a day (as advised by the British government). As well as fruit generally being full of fiber and vitamins, Pomegranate is a great source of iron and antioxidants. Some research suggests it can help to prevent heart disease too! Did you know that kiwi fruit officially have 5 times the amount of vitamin C as you find in an orange (as well as being an antioxidant). And Mint is a great palate cleanser and helps with digestion. This combination of fruit should give your immune system a great boost during this cold spell. So basically, if you eat this fruit salad, you will live forever. He he, that was a JOKE, but seriously, it might make you live 5 minutes longer, so give it a try!
There are no quantities given in this recipe, but I used roughly the same weight of kiwi as tangerine. The amount in this photo made a big bowl, enough for about 6 people. Sadly, there were no leftovers for breakfast the next day.
tangerine, segments halved
lime, juice only
mint, finely chopped
fresh ginger, peeled and grated
Cut the pomegranate in half, and release the seeds into a big bowl. Remove any bits of pith. Slice the tangerine segments in half, lengthways. Thinly slice the kiwi and half each slice. Mix all this together in a bowl and squeeze over the lime juice. Sprinkle with the chopped mint and grate a small amount of ginger on top and it´s ready to serve. I served some on small plates…
and some in these delightful little Le Creuset dishes (best ever Christmas pressie from my brother-in-law, big up Jules).
Either way, I think they look pretty inviting…someone pass me a spoon!