I've called this festive fruit salad, but it's actually good all though winter when these fruits are seasonal.
I like to have a light breakfast on Christmas morning to allow room for the rest of the day's feasting. This is the perfect light and fresh breakfast, with spiced syrup a dollop of yogurt and a glass of bubbles.
Simple and very versatile, it could also be served with my winter-spiced granola, on French toast, or topped over oats and porridge.
For the syrup
2/3 cup maple syrup
6 cardamom pods split open
1 cinnamon stick
Zest of 1 clementine
For the fruit salad
6-8 clementine‘s, tangerines or oranges peeled and sliced
1 pomegranate deseeds
½ cup unsalted shelled pistachio nuts roughly chopped
Small bunch of fresh mint
Coconut yogurt or alternative
Any remaining syrup can be used as topping for porridge, yogurt or pancakes. And the fruit can also be kept in the fridge for desserts or breakfast for 2-3 days.
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