I've called this dish a festive fruit salad, but it actually makes a fantastic dessert all though the winter, when these fruits are in season.
I like to have a light, fresh breakfast on Christmas morning to allow room for the rest of the day's feasting, and this is the perfect choice with some spiced syrup, a dollop of yogurt, and a glass of bubbles.
Simple and versatile, it could also be served with my Winter-Spiced Granola, on French toast, or used to top oats or porridge.
For the syrup
⅔ cup maple syrup
⅓ cup water
6 cardamom pods, bashed
1 stick cinnamon
Zest of 1 clementine
For the fruit salad
6-8 clementines, tangerines or oranges, peeled and sliced
1 pomegranate, seeds removed
½ cup unsalted pistachio nuts, roughly chopped
Small bunch of fresh mint
Coconut yogurt or vegan alternative
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