Citrus Salad with Rosemary and Juniper Syrup
Servings 6
Ingredients
- 1/4 cup maple syrup
- 3 Tbsp orange juice
- 2 fresh rosemary sprigs each approximately 4 inches long
- 4 dried juniper berries crushed
- 1 ripe persimmon sliced into thin segments
- 1 green kiwi peeled and sliced into rounds
- 1 ruby grapefruit peeled and segmented
- 2 or 3 clementines peeled and sliced into rounds
- 1 or 2 Bose or Anjou pears cored and thinly sliced
- 1/2 cup pomegranate arils
- 1 lime zested and juiced
- 2 Tbsp toasted or raw pumpkin seeds
Instructions
- 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.
- 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.
- Serve alongside remaining syrup for self-serving, if desired.