Fruit salad tends to be monotonous. If you often make fruit salad, how often do you change the ingredients? Many of us get stuck in the routine of what a fruit salad should look like-pineapple, melon and strawberry. Just like ordinary green salad, for many people, it includes lettuce and a small amount of common ingredients. We are a little one-sided in these aspects, because salads are infinitely changeable and can use a lot of different materials. If it is difficult for you to see the change of fruit salad, look at the season and choose the best fruit now.

Fruit salad, mandala, pear and pomegranate are very common in North America, and they are also abundant in winter. The season of pomegranate varies from September to 165438+ 10, but they are well preserved and you can buy them in many grocery stores until 65438+ 10. From early winter to early spring, Datura and Clementine have almost become synonymous with festivals. Pear is another winter fruit. There are many varieties, which can be found all winter. When buying, look for pears that are just slightly soft around the base of the stem, or buy them a few days in advance so that the pears can mature in the fruit pot.

You may not be familiar with carambola and litchi. Carambola, also known as carambola, is a fruit originated in Asia. It usually has five ridges. When you cut the carambola, you will immediately know why its other name is "Xingguo". Because this unique and beautiful shape is really the best choice for fruit salad in winter, it can just add a bright spot. The whole fruit can be eaten, including the slightly waxy peel. It tastes like grapes. It has no fiber and can be bitten. A friend of mine thinks carambola tastes like a rose. You may need a little more imagination to agree with this statement, but I can tell you that the fruit is slightly sweet and the flesh is crisp and juicy. When choosing carambola, look for the yellow one, and the fruit thorns are slightly brown. If the fruit is still light green, it will continue to ripen and turn yellow in your fruit bowl.

Litchi is the only fruit in this salad that is not winter fruit (their season is from summer to the end of September), but since we usually buy canned litchi, I make an exception. Litchi, native to China, is beautiful both raw and cooked. They have a thin and rough red cobblestone skin, which is inedible, but when the skin is peeled off, a soft fleshy fruit with a black seed inside will be exposed. These things can't be seen in canned litchi, but if you cut the pulp in half and open it in this salad, every bite will have a sweet taste. The sweet lychee syrup in the can is used as a seasoning for this salad, as well as some honey, cinnamon and lime juice.

This salad has such a visual effect because of all the different shapes of fruits. Leave the pear in long slices, cut the Datura into rings, make the carambola show a unique star shape, and sprinkle some pomegranate seeds and lychee. This is a salad suitable for setting dishes, not for eating. Sprinkle with salad dressing and let stand for a few minutes. Then decorated with small mint leaves, which perfectly reflects the freshness of generate this season.

raw material

2 Bartley pears or green Anjou pears.

5 lemons or oranges

2 carambola

1 cup canned litchi syrup for later use.

2 tablespoons honey

1 lime juice

1/4 teaspoons of cinnamon powder.

1/2 cup pomegranate seeds about half a piece.

Fresh mint leaves

explain

Get the fruit ready. Slice the pear; Peel the lemon and cut it into half-inch thick slices; Cut the carambola into pieces half an inch thick; Litchi is cut in half.

Mix honey, lime juice, cinnamon and two tablespoons lychee syrup in a small bowl or measuring cup.

Put all the pears, carambola and litchi in a big plate or a shallow bowl. Sprinkle pomegranate seeds on it and add litchi. Pour the salad dressing evenly on the fruit. Let the salad stand for at least 10 to 15 minutes before eating. Cut mint leaves into ribbons and sprinkle them on the fruit before eating.