Comments on: winter fruit salad

By: Brooke

Brooke — Mon, 08 Feb 2010 20:49:45 +0000

this recipe is fantastic! i made it for a brunch party yesterday, and saved the leftover syrup to add to cava – big WIN.

By: starr

starr — Wed, 03 Feb 2010 04:19:59 +0000

maybe i can have this on my birthday.

that is the only way i can justify buying figs AND pomegranates AND other fruit as well. no one else will eat it (they are all against figs for some strange reason).

By: Paige

Paige — Mon, 25 Jan 2010 01:56:12 +0000

I made this fruit salad for a brunch this weekend, and I had a bunch of left over marinated pom seeds in the bottom of the bowl. I popped a few of them into my mouth and then thought: my boo would love some cake! So I made your buttermilk cake and used these pom seeds instead of the summery raspberries. It is a delicious wintertime sub. And I don’t even like cake!

Thanks, Deb, for inspiring me to bake!!!

By: Anjali

Anjali — Mon, 04 Jan 2010 18:30:23 +0000

I made this for New Year’s Day brunch and it was a hit. I used the still good vanilla bean to flavor some greek yogurt that I served alongside the fruit salad, and I saved the drained off syrup in a jar in the fridge. I second Debra who is sweetening her hot tea with the syrup..it’s a lovely addition to english breakfast.

By: Elizabeth Ramborger

Elizabeth Ramborger — Mon, 04 Jan 2010 17:54:39 +0000

I also made this for Xmas breakfast this year, and it was a HUGE hit with my boyfriend’s mother. It was easy to make and visually impressive. Thanks for sharing! I’ll definately be making it again.

By: Beth

Beth — Thu, 31 Dec 2009 16:39:45 +0000

I made this for Christmas breakfast, and we really enjoyed it. I used a cinnamon stick instead of star anise, and I think it worked really well! There was a nice hint of spice in the salad, but not overpowering at all. As my dad said, “it tastes different, but familiar.” It was really helpful to have the make-ahead directions as well.

By: Debra

Debra — Wed, 30 Dec 2009 17:02:17 +0000

This salad was fun to make and very delicious. It no doubt would have been even better had I sprung for whole vanilla bean – I used vanilla extract. The bartlett pears I used were just past the firm stage so I put them in the syrup just a few hours before serving so they wouldn’t get mushy.

I also decreased the sugar to 1/2 cup. The syrup makes a nice sweetener for hot tea.

By: Megan

Megan — Tue, 29 Dec 2009 23:00:00 +0000

This was a subtle and just lovely salad. It will be a regular.

The pomegranate seeds were a necessary addition – otherwise, the salad looked a little anemic.

By: Debbie

Debbie — Sat, 26 Dec 2009 03:58:54 +0000

Served this fruit salad this morning at Christmas breakfast, & it was amazing! It was fun to make, so great to be able to prep ahead, & absolutely beautiful & yummy with our stuffed french toast. THANK YOU! This is definitely one I will make over & over again! (oh, & btw, used fresh figs cuz we love them – they were great.)

By: Renee C

Renee C — Mon, 21 Dec 2009 20:45:26 +0000

I’m so glad to see someone making an in-season fruit salad! In the winter, I always use apples and oranges, never melon. Melon and strawberries are for summers when they are locally in season. So many people do not seem to know this.