Korean · Dessert
Honey Citrus Fruit Salad
A bright, modern hwachae-inspired fruit salad where orange, pear, strawberry and kiwi are tossed together and finished with a honey-lemon syrup and a scatter of toasted pine nuts. Served chilled in small bowls, it is a light, refreshing way to close out a Korean meal without heaviness or excess sugar.
$1
15 minsPrep
2 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
122Calories
1.6gProtein
3.1gFat
25gCarbs
19.4gSugar
3.5gFiber
2mgSodium
0mgChol
0.2gSat Fat
275mgPotassium
36mgCalcium
0.6mgIron
0mcgVitamin B12
68.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Moscato d'Asti
local
Yuzu Citrus Tea
international
vegetarian
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Peel the orange over a bowl to catch any juice, then cut into segments, removing all pith and membrane.
2
Peel and core the pear, slicing thinly; peel the kiwi and slice into half-moons; hull and quarter the strawberries.
3
In a small bowl, whisk together the honey and fresh lemon juice until smooth.
4
Toast the pine nuts in a dry pan over low heat for 1-2 minutes, watching closely until lightly golden, then set aside to cool.
5
Gently combine the orange, pear, strawberry and kiwi in a mixing bowl.
6
Divide the mixed fruit evenly between 2 bowls, drizzle each with the honey-lemon syrup, and scatter the toasted pine nuts on top.
7
Chill for 20 minutes before serving so the fruit absorbs the honey-citrus syrup.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 90g90g Orange, peeled and segmented, pith removed
- 60g60g Pear, cored and thinly sliced
- 60g60g Strawberry, hulled and quartered
- 50g50g Kiwi, peeled and sliced into half-moons
- 20g20g Honey, whisked with lemon juice, 1
- 12g12g Lemon Juice, freshly squeezed, 1
- 8g8g Pine Nut, lightly toasted, 1
