Holiday Fruit Salad with Pomegranate Syrup
This syrup is well worth the effort it takes to prepare.
You'll find yourself using it for everything from
flavoring spritzers to glazing pork roasts.
Add it to vinaigrettes or,
done here, to sweeten winter fruits.
8 servings
INGREDIENTS
Pomegranate Syrup:
�?2 large pomegranates
�?2/3 cup sugar
�?1 tablespoon lemon juice
Fruit Salad:
�?2 pints strawberries, hulled and halved
�?3 cups fresh or canned pineapple chunks
�?2 bananas, peeled and sliced
�?3 oranges, peeled, pitted, and sliced
�?1 pink grapefruit, peeled and sectioned
�?Pomegranate seeds (optional)
DIRECTIONS
1. Make the syrup: Quarter the pomegranates,
peel off the rind, and pull the fruit apart into pieces.
Carefully pull out the red seeds.
Wrap a handful of seeds in cheesecloth and
press hard to release all juice into a bowl.
Discard spent seeds.
Repeat process until all juice has been extracted
from remaining seeds.
Alternately, process seeds in a blender.
Pour this liquid into a clear container and
refrigerate for up to 8 hours.
Sediment will settle to the bottom.
Into a saucepan, ladle clear liquid and
add sugar and lemon juice.
Heat until the sugar dissolves, then cook
until syrup reduces and thickens a little --
about 5 minutes.
Pour into a container, cover, and refrigerate.
2. Make fruit salad: In a clear-glass bowl,
place strawberries, pineapple, bananas,
oranges, and grapefruit sections.
Toss with two or three tablespoons
pomegranate syrup.
Cover and refrigerate until serving time.
Garnish with pomegranate seeds, if desired.
NUTRITIONAL INFORMATION
Based on individual serving
Calories: 138
Total Fat: 1 g
Cholesterol: 0 mg
Sodium: 2 mg
Carbohydrates: 34.2 g
Fiber: 4.6 g
Protein: 1.8 g