Fruit salad with Campari

Name: Fruit salad with Campari
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 3 Oranges; 1 package Vanillin sugar; 4 TABLESPOONS Campari (Italian bitter aperitif); 2 Carambolas (exotic star fruits); 2 medium-sized apples; 1 Pomegranate; 1-2 TABLESPOONS Coconut flake; 7-10 Tbsp Cape gooseberries to decorate

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

3 Oranges
1 package Vanillin sugar
4 TABLESPOONS Campari (Italian bitter aperitif)
2 Carambolas (exotic star fruits)
2 medium-sized apples
1 Pomegranate
1-2 TABLESPOONS Coconut flake
7-10 Tbsp Cape gooseberries to decorate

Directions

1
Halve 1 orange and squeeze the juice. Mix with vanillin sugar and Campari
2
Peel 2 oranges so that the white skin is completely removed. Cut oranges into slices. Wash and slice the carambolas. Wash apples, quarter them, remove seeds. Cut apples into slices. Mix Campari marinade and fruits. Cover and let stand for about 30 minutes.
3
Cut the pomegranate in half. Remove the seeds from the halves with a tablespoon. Mix with the fruit. Arrange on plates and sprinkle with coconut flakes. Decorate with Cape gooseberries if desired.
4
For a non-alcoholic fruit salad you can replace Campari with grenadine syrup. Only ripe pomegranates have a dark red skin and are sweet and juicy. Their edible seeds can be easily tapped out with a spoon