Citrus and Fig Fruit Salad
I am sitting here listening to Here Comes the Sun sung by the incomparable Nina Simone. This song has formed the backbone of my 2020 playlist. Some days I have listened to it on repeat... And whatever this year has thrown at us the sun has always been there, rising gloriously and setting in Instagram worthy splendour. I have marvelled at the wonder of it more than I ever have before and, judging by my social media feeds, this has been a collective wondering. I have loved basking in the glow of all those photos of the sunrises that I stayed in bed for. And I have felt the connection of a community in taking part in group sunrise gatherings like those organised by @mid_nowhere.
Today I wanted to bring some sunshine into your lives at this time of year when the sun’s appearance becomes more fleeting and its rays fail to warm our bones. Every year we have eaten this for our breakfast on Christmas morning after I furtively ripped the recipe from a magazine in a dentist waiting room. When my children were small it was made in a desperate attempt to combat the onslaught of sweets and treats that made their way, unbidden, into hands, pockets, schoolbags and, eventually, mouths. I gave up trying to ration or police them and hoped instead that if I filled them full of goodness then they would be fine. Now I make it because it wouldn’t be Christmas without it. And it makes me feel great. It is also incredibly easy so I can usually fit in the preparation of it between wrapping presents on Christmas Eve and then leave it steeping in golden glory. It is pulled out of the fridge, mirroring the actual sun, after said presents have been unceremoniously unwrapped.
And, as well as looking, smelling and tasting delicious it is vegan, jam packed with vitamins and it also contains anti-viral properties thanks to the star anise. If that is just too much virtue then feel free to add a dash of your favourite tipple to the syrup. Or eat with a cinnamon bun wreath as we do...Otherwise just bask in your bowl of virtuous sunshine and dig in. Here Comes the Sun!
Citrus and Fig Fruit Salad
Preparation time 30 minutes
Cooking time 10 minutes
Serves 4
Juice and zest of 2 limes
100g caster sugar
4 star anise
25g fresh root ginger, grated
1/4 tsp ground allspice
3 large oranges
2 red grapefruit
6 clementines
4 figs (or equivalent amount of other purple fruit like blueberries or blackberries, frozen are fine)
1 large pomegranate
1. To make the syrup, put the lime juice, sugar, one star anise, ginger, allspice and 200ml water in a saucepan and heat gently until the sugar has dissolved. Remove from the heat and leave to cool.
2. Cut away the skins from the oranges and grapefruit. Halve and cut into thin wedges, discarding the central white cores. Peel and slice the clementines. Cut the figs into wedges. Half the pomegranate, separate the seeds and discard the skin and pith.
3. Mix all the fruit in a large serving bowl. Strain the syrup over the fruit and place the remaining star anise on top. Chill for at least two hours, or overnight, so the flavours can develop. Serve sprinkled with the lime zest.
Miriam Leece