Winner of “most beautiful dish” on our holiday table could also take the competition for “most delicious.” You might think this was a layer cake or hand decorated cookie – no, this fruit salad beat them all. I altered the recipe according to ingredients I had in my kitchen, but the original recipe with an enticing photo was found in December 2013 issue of Southern Living magazine.
- 1/2 cup honey
- 1 cinnamon stick
- 1 bay leaf
- freshly cracked black pepper
- 1/4 teaspoon dried crushed red pepper
- 4 whole cloves
- 3 medium-size oranges
- 3 mandarin oranges
- 2 Ruby Red grapefruit
- 2 limes or Meyer lemons
- 1/2 cup fresh pomegranate seeds
- Fresh mint leaves for garnish, if desired
To make the spiced honey, bring first 6 ingredients and 1/2 cup water to a boil, stirring, Simmer for 1 minute. Remove from heat, and let stand 30 minutes.
Peel citrus, cutting away white pith. Cut each fruit into thin rounds. Arrange on a serving platter, and sprinkle with pomegranate seeds. Pour honey mixture through a fine wire-mesh strainer and discard pieces strained out.. Drizzle fruit with spiced honey. Top with mint leaves.
Remaining spiced honey may be used many ways. Try a bit in your next cup of tea or mix with melted butter to brush on top of hot rolls.
*Pink or red peppercorns may be substituted.
Note: Salad may be made up to a day ahead. Prepare as directed; cover and chill up to 24 hours.