Fresh Fruit Salad with Pomegranate Syrup
Pomegranate syrup adds a citrusy taste to the bounty of fresh fruit. The perfect addition to any brunch table, this colorful salad recipe can be prepared in less than 30 minutes.
Ingredients
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1/3 cup pomegranate juice
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1/4 cup sugar
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1 teaspoon fresh grated orange zest
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2 large navel oranges, sectioned
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2 kiwis, peeled, halved lengthwise, and sliced
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1 large banana, sliced
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1 Granny Smith apple, cored and cut into 1/2-inch wide slices
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1 Red delicious apple, cored and cut into 1/2-inch slices
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1 large pear, cored and cut into 1/2-inch slices
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1/2 of a pineapple, peeled, cored and cubed
Directions
1.
Combine the pomegranate juice and sugar in a medium saucepan; bring to a boil, stirring until sugar dissolves, about 5 minutes. Remove from heat; stir in orange zest. Let stand until cooled to room temperature.
2.
Combine all the fruit in a large serving bowl; pour pomegranate juice mixture over fruit and toss gently to coat.
Nutrition information
Calories 184, Total Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 5 mg, Carbohydrate 47 g, Fiber 3 g, Protein 1 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Trifle Fruit Salad
For a pretty, single-serving presentation, layer the fruit and pudding mixture in parfait glasses rather than in one big bowl.
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