Winter fruit salad with mandarin sugar
SERVES 6 PREP TIME 15 MINUTES
1 medium (1.25kg) fresh pineapple 2 (320g) firm sweet (fuyu) persimmons 2 large (250g) ripe gold kiwifruit 2 large (250g) ripe green kiwifruit ½ medium (160g) pomegranate MANDARIN SUGAR 1 medium (200g) mandarin ¼ cup (55g) white sugar
1 Cut the pineapple into six 2cm-thick slices. Peel and slice the persimmons and kiwifruit; halve the slices. 2 Extract the seeds from the pomegranate (see Test Kitchen tips, above). 3 MANDARIN SUGAR: Finely grate the rind from the mandarin. You will need 1 teaspoon. Blend or process the rind and sugar until combined. 4 Place pineapple on plates; top with the remaining fruit. Scatter with the Mandarin Sugar.
Not suitable to freeze.