After my two hits “The October Salad” and “The November Salad”, I am not letting you down in December, and am, finally, on its very last day, posting my recipe for the December salad. However, this one is a little different. I was in a bit of a bind this month, as I don’t really enjoy salad as a main meal as much when it’s cold out. I much prefer soups, stews, or warm things in general when I am chilled to the bone – who wouldn’t?
While the other two previous salads made for a great main dish, this one most likely won’t (unless you fill up on fruit for lunch 🙂 ). I made an awesome fruit salad this morning, and, after presenting it to my favorite tester (aka my boyfriend), I honestly thought I had concocted something disgusting. Usually, whenever I make something yummy, he just gulps the whole thing down without blinking. Today, he just kind of sat there, carefully spooning the salad into his mouth, apparently not being able to make up his mind.
After asking 4 or 5 times whether it’s edible, he commented: “This is very freaky!”
Now, is that good or bad? I pressured him into being more concise, which resulted in him admitting that it tastes great, just very different from the usual fruit salad. Which is exactly what I was going for – ’cause we all don’t need another “normal” fruit salad recipe. This one is special, it’s full of healthy vitamins, and the ginger-lemon dressing takes it over the top. It adds a bit of a sharp taste, and, combined with the salty, chopped pistachios on top, results in a real taste explosion in your mouth! So, get ready for the fireworks tonight (as is tradition in Germany on New Year’s Eve) by treating your tastebuds with this “freaky” fruit salad version.
This salad is made extra special if you take the time to carve your fruit into various shapes beforehand. I made banana-flowers, dragonfruit-dice, melon-tubes, and apple-sticks. 🙂
The December Salad
- 1 slice dragon fruit
- 1/2 banana
- 1/2 apple
- 1/8 rockmelon
- 1 Tbs. dried cranberries
- 10 salted pistachios
for the dressing:
- 1 small piece of fresh ginger, grated (I used a 1cm cube)
- 2 tsp. elderflower syrup
- 1/2 lemon slice, squeezed
1. If you’re up to carving your fruit, think of different shapes and sizes for your fruit. The banana flower is achieved by cutting small lines onto the outside of the peeled banana, and then slicing it. I made the melon-tubes using an apple de-corer.
2. Grate your ginger into a serving bowl, then squeeze the lemon slice and add the elderflower syrup. Stir together to make your salad dressing. Taste this if you’re unsure whether it’s sweet enough.
3. Now add your fruit shapes, and the cranberries. Mix with the dressing.
4. Deshell your pistachios, and chop them roughly.
5. Sprinkle over your salad, and serve immediately. If you aren’t serving the salad straight away, save the pistachio crumbs until serving, and refrigerate the salad.
Feel free to mix up the fruit, adding some citrus fruits, or using a different type of melon! Try the dragon fruit, though, as it’s just so beautiful and will optically take your salad to the next level!
Looks good, doesn’t it?
I love how the dragon-fruit dice look like actual dice! Enjoy this December Salad, even if it’s more of a dessert.