- 1 pink grapefruit
- 1 blood orange
- 1 tangerine
- small handful of mint, roughly chopped
- 1 tbsp pomegranate seeds
- 1 tbsp shelled pistachios, toasted and roughly chopped
- natural yoghurt, to serve (optional)
- 4 cardamom pods
- 2 tsp raw, runny honey
After weeks of kale, sprouts, leeks and root vegetables the bright colours and vivid flavours of January’s citrus fruits bring a refreshing and welcome change to our palates. Brighten up your breakfast and give yourself a dose of nourishing vitamin C with this colourful, aromatic fruit bowl. Alternatively, serve it with the dressing as a delicious, light pudding.
For more nourishing recipes for the season, download our ‘Wellbeing in Winter’ recipe eBook.
METHODDIFFICULTY: Easy 10 MINS
Begin by making the dressing. Crush the cardamom pods with the back of a spoon and put them into a pan with the honey and 1 teaspoon of water. Place over a medium heat until the honey has melted and the mixture is just beginning to simmer. Remove and set aside to infuse and cool completely.
Cut the tops and bottoms off each citrus fruit. Use a knife to remove all the skin and pith, then carefully slice between each of the membranes to release the segments.
Toss the segments with the mint and pomegranate and scatter over the pistachios. If dressing the fruit, remove the cardamom pods before pouring evenly over the fruit. Serve with natural yoghurt for breakfast or as a delicious refreshing pudding.