Citrus Salad with Rosemary and Juniper Syrup
Servings
6
Servings
6
Ingredients
  • 1/4cup maple syrup
  • 3Tbsp orange juice
  • 2 fresh rosemary sprigseach approximately 4 inches long
  • 4 dried juniper berriescrushed
  • 1 ripe persimmonsliced into thin segments
  • 1 green kiwipeeled and sliced into rounds
  • 1 ruby grapefruitpeeled and segmented
  • 2 or 3 clementinespeeled and sliced into rounds
  • 1 or 2 Bose or Anjou pearscored and thinly sliced
  • 1/2cup pomegranate arils
  • 1 limezested and juiced
  • 2Tbsp toasted or raw pumpkin seeds
Instructions
  1. In small saucepan, add maple syrup, orange juice, rosemary, and crushed juniper berries. Place over medium heat and bring to simmer, stirring occasionally. Once at hard simmer, remove from heat and set aside for 10 minutes, allowing flavors to steep. Strain syrup through fine-mesh sieve into bottle or bowl and discard solids. Syrup may be refrigerated in an airtight container for up to 1 month.
  2. When ready to assemble salad, on serving platter, arrange persimmon slices, kiwi rounds, grapefruit segments, clementine rounds, pear slices, and pomegranate arils. Sprinkle lime zest and juice over fruits, to taste. Drizzle 1/3 of syrup over fruit; garnish with pumpkin seeds.
  3. Serve alongside remaining syrup for self-serving, if desired.