Last weekend my mom’s side of the family had a Christmas brunch. We do this every year, and while a bit unconventional it works really well. We get to enjoy time spent together, then have the rest of the day free (to do things like spend two hours in Ikea only to buy $30 worth of odds and ends).
Anywho, I was tasked with fruit salad this year. While I could have just slapped some berries in a bowl and called it a day I knew I had to spice it up… literally. Get it? There are spices in it, oh man, I kill me. This salad features seasonal fruit: pineapple, clementines and pomegranate, as well as warm spices: ginger, cinnamon and cloves. Everyone seemed to enjoy a little twist on what can be a boring dish, so I was happy. Plus, it makes you feel a little bit better about yourself as you nosh on less healthy things. Make it for Christmas morning or a holiday potluck this week.
One other thing, cutting open a pomegranate can be a royal pain in the boo-tocks. I followed this under water method and it worked really well.
1/3 cup honey
1 inch piece of ginger, peeled and cut into 1/4″ thick rounds
1 cinnamon stick
10 whole cloves
zest of one lemon (I used a meyer lemon cuz I’m fancy)
juice of half a lemon
a few pinches of ground cinnamon and ground cloves
1.) Pour the honey into a small saucepan and add in the ginger, cinnamon stick and whole cloves. Simmer over very low heat for about 20 minutes.
2.) Meanwhile, peel the clementines and separate the segments, place in a bowl. Cut off the top and bottom of the pineapple, then cut away the peel. Cut it in half lengthwise, then cut each half in half lengthwise. Cut away the core. Cut into chunks about the size of the clementine segments. Cut your pomegranate and separate the seeds (aka arils) from the pith. Add them to the bowl.
3.) When the honey has simmered for 20 minutes remove it from the heat and remove the ginger, cinnamon stick and cloves. I wanted a bit more spice flavor, so I added a few pinches of ground cinnamon and cloves (you don’t need to). Stir in the lemon zest and juice.
4.) Toss the fruit with the honey sauce and serve. I made mine the night before and refrigerated, which let the flavors marry, though it did get a little juicy and the red from the pomegranate bled a bit. Still pretty and tasty though!