This is an aromatic fruit salad full of good stuff like persimmons, papaya, mandarins, grapes, lychees or whatever other fruit you choose to have. The dressing was some leftovers from the Roasted Brussels Sprouts with Pomelo and Cinnamon that I had made the day before, one of Yotam Ottolenghi’s wonderful recipes from Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi. He suggested to use the leftover marinade for a fruit salad and, obediently, so I did. And it was absolutely fantastic.
I think this fruit salad would also make a nice, healthier and lighter Valentine’s Day dessert.
- 1 medium papaya
- 1 persimmon
- 1 bunch of small seedless grapes
- about 10 lychees
- 2-3 small mandarins
- 50 g/ ½ cup sugar
- 1 cinnamon sticks
- 2 star anise pods
- 1 tablespoons lemon juice
- Bring the sugar, 50 ml water, cinnamon and star anise to a simmer and cook for 1 minute, until the sugar dissolves. Remove from the heat and add 1 tablespoon lemon juice. Let cool down while preparing the fruit.
- Peel, when necessary, and chop the fruit. I halved the grapes as well and tore the pitted lychees into smaller pieces. I cut the mandarin pieces into 2 or 3 smaller pieces, depending on size. Everything should have roughly the same size. Place everything into a nice glass bowl and mix gently with the cold dressing. You should remove the cinnamon stick and the star anise pods first. Let the salad sit for about half an hour before serving.
- Mix again and adjust the taste with some more lemon juice if necessary.