Winter Fruit Salad with Jerusalem Artichoke
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g Jerusalem artichoke
- 2 orange (s)
- 1 lemon (s)
- 1 pear (s)
- 2 apples
- 2 tablespoon barberries, dried
- 4 tablespoon honey
- 1 tablespoon sugar
- 1 tablespoon orange liqueur
- 1 tablespoon orange blossom water
Print Recipe
Pin Recipe Instructions
- Brush the Jerusalem artichoke thoroughly under running water. Cook the tubers in water for about 20 minutes until they are firm to the bite but no longer hard. Let cool and dice.
- While the Jerusalem artichoke is cooking, wash the oranges with hot water, dry them and rub the peel off. Fillet the oranges while collecting the juice. Squeeze out the oranges and collect the juice. Wash the lemon with hot water, dry it and rub the peel. Squeeze out the juice.
- Whisk the orange and lemon peel and the juice of the two fruits with honey, sugar, orange liqueur and orange blossom water to make a dressing. Season to taste and possibly add honey and / or sugar, depending on how sweet you like it.
- Wash the pears and apples, quarter them, remove the core, divide the quarters again and dice the fruit. Add to the dressing with the dried barberries and orange fillets. Fold in the cooled and diced Jerusalem artichoke. Let everything stand for about an hour.
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