Description
Rosehip. Persimmon. Vine leaves tinged with red. The summer that slips into autumn. Jazz and syncopated rhythms. A lightheartedness that dances on food with unscrupulous pleasure.
€10,50
A flash of unexpected brilliance that makes autumn salads even more appetizing. Its bold enough to be married with roast beef and lamb. And even with ice cream, fresh fruit and fruit salads.
Rosehip. Persimmon. Vine leaves tinged with red. The summer that slips into autumn. Jazz and syncopated rhythms. A lightheartedness that dances on food with unscrupulous pleasure.
Rosehip. Persimmon. Vine leaves tinged with red. The summer that slips into autumn. Jazz and syncopated rhythms. A lightheartedness that dances on food with unscrupulous pleasure.
Exotic fruit salad
Peel the pineapple, cut it into slices and then these into cubes. Cut the papayas in half, remove the black seeds, divide them into quarters, peel them and cut them into cubes. Peel the kiwis and cut the pulp into cubes. Divide the mangoes in half, remove the pits, don’t peel but remove the pulp by pushing from underneath with your fingers -then cut the pulp into cubes. Peel the lychees, remove the stone or use the canned ones, drained. Put the fruit in a cup, sprinkle with four tablespoons of sugar, add a glass of wine and two spoons of rum. Cover the surface with the pomegranate seeds. Seal the cup with cling film and refrigerate for 4 hours. Mix gently, leave for 10 minutes at room temperature and season before serving with pomegranate condiment.