Winter Fruit Salad
Committee meeting working lunch, 1/11/12
Based on this recipe from Smitten Kitchen
Citrus fruit is never local in Nebraska. But it is seasonal, and it stores and ships well, so it’s a good choice for the winter when most fruits grown out of season are of poor quality. Dried fruits are also a good option in the winter, as are pears, which can be grown locally and stored for long periods of time.
- 4 cups water
- ⅔ cup sugar
- 3 star anise (optional)
- ½ plump vanilla bean (optional)
- zest of 1 lemon, orange, or Meyer lemon, peeled off with a vegetable peeler
- 12 dried apricots, cut in half
- 8 dried figs, cut in quarters
- 2 tablespoons juice from the zested fruit
- 2 firm-ripe pears
- 1 apple
- 3 oranges, cut
- 1 grapefruit
In a saucepan, combine the water, sugar, star anise and vanilla (if using), and zest. Bring to a boil to dissolve sugar, then remove from heat. Add dried fruit and set aside to cool.
In the meantime, peel and slice the pears and apple. Toss with the citrus juice.
When the dried fruit in syrup has cooled, add the pears and apples to the pan. Cover and refrigerate 4 hours to 12 hours.
Whenever you get a chance, prepare the oranges and grapefruit. Cut the peel away from the flesh, then cut out each individual section, leaving no membranes (see instructions here). Refrigerate the citrus sections until ready to use.
When ready to serve, remove the apple, pears, and dried fruit from the syrup. Toss with citrus sections and a few tablespoons of syrup, and serve. (Save the syrup for sweetening beverages, or other uses.)