FRUIT SALAD WITH MIDDLE-EASTERN FLAVOURS

Preparation time 10 mins Cooking time 25 mins Serves 6

INGREDIENTS

720g navel oranges

10 cardamom pods

165g caster sugar

375ml water

1 vanilla bean, split lengthways, seeds scraped

180g carrot, cut into matchsticks 450g pomegranate

720g medium blood oranges 750g medium peaches, halved, seeds removed, cut into wedges 125ml fresh orange juice 80ml fresh lemon juice

METHOD

Using a vegetable peeler, peel rind from one navel orange. Place rind, cardamom, sugar, water, vanilla bean and seeds in a small pan; stir over low heat until sugar dissolves.

Add carrot; increase heat to medium; cook for about 20 mins or until syrup is thick and carrot is translucent. Using a fork, transfer candied carrot to a small bowl. Transfer unstrained syrup to a large bowl. Remove seeds from pomegranate; reserve seeds. Using a small sharp knife, remove rind and pith from navel and blood oranges, following the curve of the fruit. Cut oranges into 5mm thick rounds; add to the syrup with pomegranate seeds and peaches. Add juices to bowl; stir to combine.

Stir half the candied carrot into fruit salad; divide fruit salad into small bowls, top with remaining candied carrot.

Tips You will need about 2 extra navel oranges and 2 lemons for the juice in this recipe. The easiest way to remove seeds from a pomegranate is to cut it in half, then release the seeds in a large bowl of water. This way you won't get splattered with juice and the white pith will float.