Winter produce isn’t always bountiful, but when it’s cold outside, citrus and kiwi are at their peak. That means it’s the perfect time to indulge in this simple and tasty fruit salad. The colors are vivid and are a fun way to enjoy the last of winter’s bounty before you welcome spring.
You can serve this quick dish for breakfast, brunch or as dessert. The combination of maple syrup and dates add sweetness without the strong flavor of sugar, and the mint really perks up the sharp flavor of the grapefruit. This also makes a great, healthy after-school snack. As written, it is vegan and gluten-free.
- 5 large grapefruits, peeled and sectioned (to save time, you can use jarred, drained grapefruit sections, available in most grocery stores)
- 5 kiwis, peeled and sliced into half-moons
- zest of one lemon
- 1/2 cup fresh mint, plus more to garnish
- 1/2 cup water
- 1/2 cup maple syrup
- 6 dates, soaked in water to soften for 1 to 6 hours in advance
- 1 Tbl. canola oil
- In a large serving bowl, gently toss grapefruit sections and slice kiwi with lemon zest.
- Add 1/2 cup fresh mint, water, maple syrup, soaked dates and canola oil to a food processor or high-power blender. Process until smooth and liquid. Pour over grapefruit/kiwi and serve immediately.
- This dish is great served room temperature or chilled overnight and is a winner at get-togethers.
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