("Dio E Zingaro" by Municipale Balcanica)
- Hi, I'm Jerry James Stone.
In today's video, I'm going to show you how to make
a wonderful winter fruit salad with this spiced dressing.
It's a spiced yogurt dressing
made with this delicious cardamom and cinnamon tea
from The Republic of Tea.
So let's get cooking.
("Dio E Zingaro" by Municipale Balcanica)
Okay, so most fruit salads,
especially ones that have a yogurt dressing,
are typically overly sweetened, the yogurt's sweetened,
or they're just kind of on the sweet side in general.
They're usually really, really sweet fruits.
This particular fruit salad,
I'm really focusing on those just lovely winter fruits.
So we have grapefruits in there.
We have pomelos.
We have these pomegranate seeds.
So there's some things in there
that are kind of adding a little bit of a bitter to it.
That said, you can highly customize this recipe.
What fruit you use is completely up to you.
The part that makes it amazing is this yogurt dressing.
So let's start off with that.
So you want to take your vanilla yogurt.
I'm using vanilla yogurt.
You can use a different flavor if you want.
And we're gonna go rip into one of those pouches
from the cardamom cinnamon tea.
We're gonna use that tea and just...
just stir it into the tea completely,
cover it, and then put it in the fridge.
You're gonna let it sit there for about an hour
for a couple of different reasons.
One, this tea has so many things going on
that it doesn't take much
to just infuse a lot of really delicious flavors
into that yogurt.
So we want that time
for everything that's in that delicious tea
to infuse into the yogurt.
Also, we want the yogurt to soften those ingredients also,
so it just makes it a little bit more easier to consume.
You're not crunching down,
biting on bits of cinnamon
or shards of cardamom or whatever.
It just softens all that stuff,
'cause typically you're just brewing it.
You're not eating the ingredients inside the packet of tea,
but you are today.
Once you make this yogurt
with that infused cardamom cinnamon tea, you will...
it's delicious.
I mean, it's absolutely delicious.
So you do that. Let that infuse there for an hour.
Once the yogurt is infused,
take whatever serving plate you're gonna use
and take half of the yogurt and spread it out on that plate.
You don't have to do it this way.
You can mix all the fruit together,
but I really liked the presentation.
Because there's so many beautiful, colorful fruits
this time of year, it just looks really, really good.
So just spread half of that yogurt out on the serving plate.
So I have a grapefruit and a pomelo that I have supremed,
which is just basically cutting out the wedges,
removing as much of the pith as possible.
So just take the grapefruit
and lay the grapefruit out across the yogurt.
Same thing with the pomelo.
Since we're using grapefruit
and a lot of other citrus in this dish,
let's talk about storing citrus for a moment.
First off, while it looks great on a bowl on the table
or on the counter with all the lovely, lovely citrus fruits
that you have available to you,
it's the worst way to store them.
Citrus should really be stored in the fridge,
in the vegetable drawer, not in a bag,
not in anything airtight, just in the fridge.
It'll actually keep for weeks and weeks that way,
if you store it that way.
Once you're ready to eat it, just take that citrus,
whatever it is, lemon, lime, wherever you're using,
pomelo, grapefruit, whatever that may be,
just take it out the night before
and let it come to room temperature,
because it'll taste the best at room temperature,
but if you want to keep it for a really long time
before you get to it, put it in the fridge, not on the bowl.
Okay. So we're going to take two persimmons.
I'm using Fuyu persimmons, just so you know.
Fuyu persimmons are the ones that you can kind of eat
like an apple, and then Hachiya,
the ones that kind of sound like a sneeze,
those are actually for baking.
So you let the Hachiyas get really, really ripe
until they're almost Jell-O-like,
and then you can use them for baking,
but the Fuyus, you can just eat like an apple.
So remember, Fuyu, apple, Hachiya, sneeze, baking, right?
Got that. Okay, great.
So then we're gonna take our grapes.
I'm using a multitude of grapes here.
You can use whatever you want.
Take the grapes,
Place those across the plate.
I've cut up some Honeycrisp apples into wedges.
I'm adding them to the plate.
How great does this look so far?
I mean, between the ruby-red grapefruit
and that pomelo and the grapes and the persimmon,
it kind of almost looks like candy, right?
It's hard to believe it's just all fruit.
Now, we're gonna take our Mandarin oranges, peel them,
and then add them to the serving plate.
And then add in some avocado.
Yes, avocado. It's a fruit, too.
Like I said, this particular recipe
is just about celebrating winter fruit,
from grapefruits to pomegranates to persimmons or whatever,
but it's also this great yogurt sauce
made with the cardamom cinnamon tea
from The Republic of Tea.
It just... it's a really, really wonderful tea,
and it makes this yogurt amazing.
I mean, you might just want to even mix it in.
Just eat the yogurt plain.
Just saying.
Okay, so you've added in our avocados,
and here's a little tip on avocados.
So avocados are one of those tricky fruits
that it seems like the moment you buy it,
it goes bad, right?
It's like it's really hard to hold on to them.
So here's what you can do.
If you buy them on the green side,
you can put them in the fridge and let them ripen slowly,
or if you want them to ripen faster,
if you put them in a brown paper bag
with an apple or a banana and just roll that over,
they'll ripen really, really quick.
The apples and the bananas put off these ethylene gases
that causes other fruits, climacteric fruits,
to ripen faster.
So you can use that as a trick to ripen an avocado faster.
Once it's at the perfect ripeness for you,
put it in the fridge.
That'll stop it from ripening any further
and then just enjoy it when you're ready.
So now we have all of our fruits on the plate.
I'm gonna take that remaining yogurt,
the part that's left over,
and we're just gonna drizzle that over the top.
And like I said, I'm going for presentation here
because look how beautiful this dish is.
It just looks really, really great.
And it's just a great dish for celebrating
the other side of fruit, right?
It's like the grapefruits and the pomelos,
a little bit more on the bitter side.
It's not an overly saccharine fruit salad,
like you're typically used to,
so I think it's a great complement in that way.
And then I'm gonna talk the dish off
with some chopped-up pistachios and some pomegranate arils.
Those are the seeds of the pomegranate.
And you know, if you want, you don't have to,
I garnished mine with some fresh mint,
just to kind of bring it all together.
If you did buy mint for this and you are doing the recipe,
just so you know,
if you want to keep whatever mint you have left over,
just trim those ends, put it in a jar,
and just store it like cut flowers.
So the stem should be in the water,
but the leaves should not.
Put that in the fridge,
and the fresh mint will last for a really long time.
Anyway, I hope you love this recipe.
Please check it out.
Let me know what you think.
If you like to cook like I do,
I release new videos every single week.
If there's something that you want to see,
drop a comment down below.
And hey, you know what, if you like this recipe,
give me a thumbs up.
Be sure to check out the cardamom cinnamon tea
from The Republic of Tea because it's super delicious,
and I will see you guys next time.
("Dio E Zingaro" by Municipale Balcanica)