Winter fruit salad with ice-cold gingerbread vanilla sauce

Name: Winter fruit salad with ice-cold gingerbread vanilla sauce
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 500 ml Vanilla ice cream; 200 g green and blue grapes; 1 Mango; 3 Oranges; 1 Baby pineapple; 2 Bananas; 1 Pomegranate; 1 TABLESPOON Apricot Jelly; 7-10 Tbsp Juice of 1 lemon; 1 TEASPOON Honey; 1 TABLESPOON Gingerbread spice; 1 Carambola

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 6

500 ml Vanilla ice cream
200 g green and blue grapes
1 Mango
3 Oranges
1 Baby pineapple
2 Bananas
1 Pomegranate
1 TABLESPOON Apricot Jelly
7-10 Tbsp Juice of 1 lemon
1 TEASPOON Honey
1 TABLESPOON Gingerbread spice
1 Carambola

Directions

1
Remove the vanilla ice cream from the freezer and let it thaw. Wash the grapes, dab dry and cut in half. Remove the flesh of the mango from the core, peel and cut into strips. Peel the oranges so that the white skin is completely removed.
2
Cut oranges into slices. Peel the pineapple. Cut the fruit into quarters and remove the hard core. Cut quarter into slices. Peel and slice the bananas. Halve pomegranate, remove seeds from skin.
3
Mix fruit. Heat apricot jelly in a pot. Stir in lemon juice and honey. Leave to cool. Marinate the fruit with the sauce. Whip the thawed vanilla ice cream and gingerbread spice with the whisk of the hand mixer.
4
Arrange fruit and gingerbread sauce on plates. Wash the carambola, dab dry and cut into thin slices. Decorate with lemon balm leaves and carambola.