Festive Fruit Salad with Brandy Snap

A refreshing seasonal fruit salad featuring mango and pomegranate, served with homemade ginger and pistachio brandy snaps.

Vegetarian Dessert Fruit Christmas Pistachios

Estimated Nutrition

Calories

373

kcal / serving

1492 kcal total

Carbs

59.1g

per serving

236.4 g total

Fat

15.5g

per serving

62.1 g total

Protein

3.7g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Caster Sugar

tbsp

Golden Syrup

Heaped

Dairy

Butter

Plus extra for greasing

Fruits

piece

Orange

Juice only

piece

Lime

Juice only

piece

Lemon

Juice only

piece

Mango

Cut into cubes

piece

Clementine

Separated into segments

piece

Pomegranate

Seeds only

piece

Cape Gooseberries

Physalis

GrainsCereals

tbsp

Plain Flour

Liquids

tsp

Brandy

NutsSeeds

tsp

Ground Ginger

tbsp

Pistachio

Chopped

Method

Combine orange, lime, and lemon juices in a large bowl.

Stir in the flour, ginger, brandy, and pistachios until combined.

Place six teaspoon-sized portions of the mixture onto the baking trays without flattening.

Bake for 10 to 12 minutes until golden-brown.

Preheat the oven to 150°C and grease two baking trays with butter.

Add mango, clementines, and pomegranate seeds to the juice.

Serve the fruit salad accompanied by the brandy snaps and physalis.

Melt butter, sugar, and golden syrup in a saucepan until bubbling.

Cool for five minutes on the tray, then lift and shape over a rolling pin.