Fruit salad with chicory

Name: Fruit salad with chicory
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 TABLESPOON Quince jelly; 2 TABLESPOONS Honey; 2 TABLESPOONS Lemon juice; 1 piston (approx. 250 g) Chicory; 1/2 (approx. 600 g) fresh pineapple; 2 pink grapefruits; 2 medium-sized apples; 80 g Walnut kernels; 7-10 Tbsp Lemon balm

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 TABLESPOON Quince jelly
2 TABLESPOONS Honey
2 TABLESPOONS Lemon juice
1 piston (approx. 250 g) Chicory
1/2 (approx. 600 g) fresh pineapple
2 pink grapefruits
2 medium-sized apples
80 g Walnut kernels
7-10 Tbsp Lemon balm

Directions

1
Warm the quince jelly slightly and stir until smooth. Mix with honey and lemon juice. Remove the chicory leaves from the stalk, wash and possibly chop a little smaller. Peel the pineapple, remove the hard stalk and cut the flesh into pieces.
2
Peel the grapefruit, removing all the white skin. Cut out fillets between the parting skins. Wash, quarter and core the apples. Cut apple quarters into fine slices. Mix the prepared ingredients and sprinkle with the marinade.
3
Let it draw a bit. Roughly chop the nuts. Arrange fruit salad on plates. Sprinkle with the nuts and serve decorated with balm.