Wake guests up with a yummy spread featuring this winter fruit salad. Try it with homemade pancakes.
2 pink grapefruits
1 small honedew melon
1 pomegranate, or 180 g container raspberries or blueberries
1 tbsp maple syrup
Slice a small piece from top and bottom of grapefruits and oranges. Cut off peel and white pith. Slice segments from grapefruits and oranges, leaving membrane behind. Place segments in a bowl. Peel and seed melon. Cut into small bite-sized pieces. Cut and crack pomegranate open. Remove seeds as best you can. To easily remove the seeds, place pieces in bowl and fill with water. The white pith will float to the top; remove and discard it. Remove seeds and pat dry. Add to bowl with fruit. Drizzle with maple syrup and toss to mix. Fruit salad will keep well covered and refrigerated for up to 2 days.
Wake guests up with a yummy spread featuring this sweet treat served alongside Buttermilk Pancakes.