Goodies and Garbs: Fashion, food and fun on a budget

Thanksgiving is right around the corner and in celebration I made one of my favorite recipes,Winter Fruit Salad. Originally ripped out of an old Elle Magazine article on chef Tamasin Day Lewis (yes, Mr. Lincoln’s sister) from about 2 years ago this recipe is 1. gorgeous, and 2. delicious.

Be warned: the prep for this dish gets messy, as in your kitchen will look like a crime scene from the sticky orange juice on dripping onto your kitchen floor and pomegranate juice splattered across your cabinets. BUT, it’s worth it!

Ingredients:

• 4 Oranges (3 peeled and sliced, 1 with the juice squeezed into a medium saucepan)
• 2 Pink Grapefruits (1 peeled and sliced, 1 with the juice squeezed into a medium saucepan)
• 1 Pomegranate (whole if you want a challenge, or pre-de-seeded to save about 15 minutes prep)
• 1/2 cup pistachios (lightly chopped)
• 12-15 Medjool Dates (de-seeded and chopped… be warned, this gets sticky)
• 2 Tablespoons Sugar
• 6 Bay Leaves

1. As you are slicing up the oranges and grapefruits, save as much escaped juice as possible and add to the pan with the other juice from the squeezed orange and grapefruit.

2. Add sliced dates and half the pomegranate seeds to a serving bowl with the sliced oranges and grapefruits.

3. In the saucepan with the fruit juice, add the remaining half of the pomegranate seeds, the sugar, and bay leaves and heat until the mixture becomes a syrup (approx. 15-20 min)

4. Take a minute to breath deeply as your entire house smells like Christmas and a Yankee Candle Factory!

5. Turn off the heat on the stove and add pistachios to the syrup, then pour over the fruit salad.

6. toss the salad gently, and then chill in the fridge until serving!