Winter Citrus Salad with Persimmon & Rosemary Rooibos Syrup

5 from 1 reader review

Prep Time 25

Cook Time 10

Total Time 35

Servings -8

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Ingredients

Syrup

¼ cup maple syrup
2 tablespoons water
1 teaspoon ground cinnamon
2 vanilla rooibos tea bags
1 sprig fresh rosemary

Salad

2 ripe persimmons, sliced
1 grapefruit, peeled and segmented
2-3 satsumas or clementines, peeled and segmented
1 pomelo, peeled and segmented
2 bosc pears, cored and sliced
½ cup pomegranate seeds
1 tablespoon lime juice
¼ cup toasted pumpkin/sesame seeds
1 sprig of mint, leaves sliced fine

Instructions

In a small saucepan, combine all of the syrup ingredients. Put it over medium heat and bring it to a simmer, swirling the contents here and there. Once it's boiling a bit, take it off the heat and set aside. Allow it all to steep for a good 10 minutes or so.
While the syrup is steeping, peel and chop all of your salad ingredients. Throw them all into a large serving bowl, reserving a bit of the mint and seeds for the top. Toss everything in the lime juice. Strain the syrup in a fine mesh strainer right over the bowl of fruit. Toss it all together and garnish winter citrus salad with the leftover mint and seeds. Serve it up right away.

Recipe Notes

I don't think a persimmon needs to border on rotten to be ripe. If you're holding it, it should have the mush factor of a lightly worked-in hackie sack.

This festive winter citrus salad is made extra special with a rosemary rooibos syrup, warm spices, and fresh mint.

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