Festive fruit salad

Instructions

1. Place all the syrup ingredients in a small saucepan and bring to the boil. Reduce to a simmer and allow to bubble gently for about 5 mins. Take the pan off the heat, and set aside to cool and let the flavours infuse.
2. Arrange your fruit in a large bowl, or on a serving plate, laying out your sliced citrus, and sprinkling with the pomegranate seeds, half the roughly chopped pistachios, and a few mint leaves.
3. Place the remaining pistachio nuts in a blender and blitz to a crumb. Pour them into a small serving bowl.
4. When the syrup has cooled, empty it into a small serving jug, removing the cardamom pods and cinnamon stick.
5. When you're ready to serve, top the fruit salad with dollops of coconut yogurt, pistachio crumb and a drizzle of syrup, and let everyone tuck in.
6. Any leftover syrup can be used as topping for porridge, yogurt or pancakes. The fruit can also be kept in the fridge for desserts or breakfast for up to 3 days.