Food blogger Annelies Zijderveld shares her healthy and nutritious winter fruit salad recipe with IDEAL
Tis the season for indulgent sweets and rich savory dinners, so why not also serve a festive fruit salad that will be as easy to pull together as it is healthy to eat? Bright ruby red pomegranate seeds sparkle next to chunks of orange persimmon and green pear pieces. Tossed together, this colorful salad makes merriment happen in a serving bowl. The salad keeps well and can be eaten a day after being mixed, since the lemon juice will keep the ingredients bright. Spoon this winter fruit salad into breakfast bowls with a dollop of yogurt or pull it into a holiday party menu.
Makes 4 to 6 servings
2 bananas, sliced
2 Fuyu persimmons, chopped
1 pomegranate, seeded
2 ripe pears, chopped
75 grams (1 cup) raspberries
½ lemon
Combine the banana, persimmon, pomegranate arils, pear, and raspberries in a big bowl. Squeeze the lemon juice over the fruit and toss to serve.
About Annelies Zijderveld
Annelies Zijderveld is the creator of the food poetry blog, the food poet. Her first book, Steeped: Recipes Infused with Tea will be available April 2015 and focuses on cooking and baking with tea.
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