This is a far cry from your Great-Aunty’s tinned fruit drowning in thick sticky syrup. The fresh Navel oranges and pomegranate seeds pop in your mouth while the fragrant cinnamon-infused syrup fills you with a heady aroma.
CINNAMON-SPIKED ORANGE SALAD
1 cup water
1 cup sugar (preferably brown sugar)
3 cinnamon sticks
4 Navel oranges
5-6 Tbsp pomegranate seeds
- Cinnamon Syrup: In a small saucepan, warm 1 cup of water, 1 cup of sugar and 3 cinnamon sticks. Simmer gently until the sugar has completely dissolved (around 5-10 minutes).
- Pomegranate seeds: If your supermarket sells fresh pomegranate seeds already removed from the skin, feel free to use them. Otherwise, you can easily and cleanly remove the seeds using the following method: Fill a large bowl with water. Cut a pomegranate into quarters. Place one pomegranate quarter in the bowl of water and use your hands to pull out the pomegranate seeds. By keeping the pomegranate immersed in water, there is no mess or staining. The pomegranate seeds will sink to the bottom of the bowl while the white pith will separate and float to the top. Do the same with the rest of the pomegranate quarters.
- Oranges: Take 4 Navel oranges. Slice off the top and bottom of each orange so that it can stand flat. Cut the peel off by slicing along the outside of the orange from the top to the bottom, making sure to remove both the orange peel and the white pith. Once the peel has been cut off, stand the oranges on their sides and cut into round discs (see image above).
- In a wide shallow dish, place the oranges and scatter the pomegranate seeds on top. Pour the cinnamon syrup over the fruit.
- Serve immediately if you want a warm syrup, otherwise refrigerate for upto 48 hours for a refreshing fruit salad.