Laura Beaulé’s Autumn Fruit Salad

Name: Laura Beaulé’s Autumn Fruit Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 2 Anjou pears, unpeeled, thinly sliced, then cut into 1-inch (2.5 cm) pieces; 1 McIntosh apple, unpeeled, thinly sliced, then cut into 1-inch (2.5 cm) pieces; 1 tbsp (15 ml) lemon juice; 4 clementines, peeled and separated into segments; 3/4 cup (130 g) pomegranate seeds; 1/3 cup (10 g) mint leaves, finely chopped; 6 tbsp (90 ml) maple-orange syrup (see note)

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Preparation 15 min
Servings 6

This fruit salad by Laura Beaulé, creator of the website Dash of Honey, brings a refreshing touch to the brunch table. It includes pears, apples, clementines, mint and pomegranate seeds, all drizzled with a maple and orange syrup to enhance the flavours. It's a colourful mix that'll surely awaken your appetite!

Vegetarian
Vegan
Nut-free
Lactose-free
Gluten-free
Dairy-free
Egg-free

Ingredients

- 2 Anjou pears, unpeeled, thinly sliced, then cut into 1-inch (2.5 cm) pieces
- 1 McIntosh apple, unpeeled, thinly sliced, then cut into 1-inch (2.5 cm) pieces
- 1 tbsp (15 ml) lemon juice
- 4 clementines, peeled and separated into segments
- 3/4 cup (130 g) pomegranate seeds
- 1/3 cup (10 g) mint leaves, finely chopped
- 6 tbsp (90 ml) maple-orange syrup (see note)

Preparation

- Place the pear and apple pieces in a large bowl. Add the lemon juice and toss to coat the fruit well.
- Add the clementine segments, pomegranate seeds, mint and syrup. Mix well. Let marinate for at least 10 minutes.

Note from Ricardo

You will find the recipe for the maple-orange syrup in our pistachio croissant recipe.

Personal Note

RICARDO 2-in-1 Citrus Juicer

18.99 $

This enamelled cast-iron citrus juicer has two concave domes: one for limes and one for lemons. Designed to extract the maximum of juice without pulp or seeds.

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