Hello, young Padawan,
So here we are in the middle of a heatwave. You want dessert, and I want to swim in Lake Huron, so we’re going to try to put our two brains together to make something nice to taste but useful for the body in these (too) hot periods.
This time, we will focus on intestinal function (see my full article here), anti-inflammatory (see my full article there), and blood circulation. So, we’re going to use very specific ingredients that will be essential in this recipe. For the rest, that is to say, the variety of the rest of the fruits, I’ll give free rein to your imagination, inspiration, and what you find on your market. Organic, preferably, goes without saying, so I’m saying it anyway.
POMEGRANATE, your health capital’s friend
Pomegranate is one of the most powerful antioxidants. It has excellent anti-inflammatory properties and is also a source of vitamin C and vitamin K. It is said to have anti-cancer properties, is amazing for good blood pressure, and can help fight arthritis and joint pain. Finally, like garlic, it is excellent for heart health. It can help fight viral, bacterial, and fungal invasions in the intestines, including the famous candida albicans that increase if we abuse sugar and processed foods.
cinnamon is a very famous spice, easy to understand why
Known since ancient times, cinnamon, due to its antioxidant properties and its high content of minerals and vitamins, strengthens the immune system. Indeed, in addition to being anti-inflammatory and calming heartburn, cinnamon has antibacterial, anti-viral, anti-parasitic, and antiseptic properties. It helps regulate blood sugar levels and also contains manganese and iron. More than half of its weight is fiber, and it is also a panacea for intestinal flora. Its virtues help our body fight against digestive problems and reduce nausea.
It is also a friend of beautiful skin, so why deprive yourself of it?
Star anise
Star anise is traditionally prescribed in Chinese medicine because it promotes digestion, reduces bloating and intestinal fermentation. It is also anti-inflammatory and antifungal. It is said to be excellent for the health of the gallbladder, urinary and cardiovascular function. It even seems to stimulate the libido. Between the star anise and ginger in this recipe, I am definitely going to turn you into a skunk grandpa, but wait, I haven’t told you about vanilla yet… 😅
Vanilla
Vanilla, rich in polyphenols, is a unique antioxidant. It’s not just a flavor, it’s a natural antidepressant, anti-stress agent, nervous system stimulant, and digestion aid. And, it might just be a natural aphrodisiac, too.
In a few days, we will no longer find vanilla, star anise, and ginger anywhere. Little rascal, wait before you go shopping. I have one last one.
Voatsiperifery pepper, the wild black pepper from Madagascar
(A good way to see where your dyslexia is, lol, ed).
Why this pepper in particular? Because it is more “hot” than “spicy.” When smelling it, we perceive notes of fresh earth, subtly woody. A flavor of burnt fresh herbs and undergrowth that quickly gives way to a fruity freshness of lemony citrus, with a hint of floral note. It is a pepper with a nice length in the mouth.
This pepper is not just about flavor. It’s packed with health benefits. It’s anti-inflammatory, anti-bacterial, anti-oxidant, and anti-cancer. It’s excellent for blood circulation and has curative virtues for Gastrointestinal disorders. The piperine has cholinergic and antispasmodic virtues that are effective against these disorders.
And finally, it is given properties … Aphrodisiacs !! 😅
Get ready, this recipe will awaken your instincts! Madagascar is also in the spotlight in this recipe…
Salade de fruit jolie jolie
For 4 servings
“Mandatory” ingredients for the anti-inflammatory effect, beneficial for your intestine and the taste…
2 teaspoons, or more if like me you are crazy about it, of Madagascar cinnamon (Because it is sweeter, more subtle)
1 vanilla pod from Madagascar (Because it is the best. Hello Tahiti!)
Voatsiperifery pepper (or sometimes called wild black pepper from Madagascar). As desired. I like to do one turn of the mill per person.
4 star anise flowers
2 cm of ginger or the width of a finger. (Just a finger… Don’t you want a whisky first?..)
1 very ripe pomegranate
1 citrus fruit of your choice: small blood orange or classic orange, 1/2 grapefruit, lemon… in the recipe in the photo I put 1 lime and the fruits below.
A dozen mint leaves
“Optional” ingredients (You choose the fruits you want…these are the ones in my photo)
1/2 pineapple
2 kiwis
1 banana
1/2 mango
1 peach
2 apricots
2 or 3 very ripe figs
1/2 punnet of blackberries (or a handful)
1/2 punnet of raspberries (or a handful as well)
Recipe
The goal is not to “macerate” the fruit as in most fruit salads because we want to preserve the vitamins as much as possible. Therefore, we will proceed differently, cutting up the fruit with a nice sauce as seasoning.
To make our special champion fruit salad dressing…
Squeeze the chosen citrus fruit, here a lime, put the juice in a small bowl, and immerse the star anise. Split the vanilla pod in two lengthwise, scrape with the knife to collect the seeds, add them to the star anise-citrus mixture with the empty pod, and then add all our beautiful spices.
Now, let’s prepare the ginger. Cut the piece into 4 and pass it through the garlic press over the small bowl to collect the juice. If you don’t have a garlic press, you can keep it whole to scrape it on a grater, or chop it very finely. This versatility allows you to adapt to your kitchen tools and skills. Once the ginger is in the bowl: stir and set aside. If you see that your citrus fruit has not given enough juice, you can add some or add a little water, or agave syrup for a small gourmet (I didn’t see anything).
Cutting the fruits to make it cute …
Cut the half pineapple into 2 quarters, slide the knife under each to remove the skin, then cut the wood (the hard part of your pineapple). Cut the 2 quarters into 3 lengthwise then each “stem” obtained into small pieces.
Peel the kiwis with a peeler or, even better, a vegetable razor (faster and less waste). Then, make nice slices (about 2mm). Kiwis are beautiful; it’s an art.
Remove the skin from the banana (yes, you never know…) and cut it into thin slices, but not too thin. The ideal would be 2mm, like the kiwi friends. Sprinkle with 2 or 3 drops of the citrus fruit of your choice. Here, we said lime.
Regarding the mango, cut it into thirds lengthwise, therefore the pit (see the photo of the wooden board: in the foreground you can see a third of the mango cut into a “hedgehog,” and in the background of the image the remaining two thirds which will give if you follow correctly another “hedgehog” and a large slice with a pit in the middle).
Once you have your three-thirds, cut the two pitted parts into a checkerboard pattern by placing the piece of mango skin side down in the palm of your hand, being careful not to cut either the skin of the mango or your own skin; it’s a vegan recipe. Keep one wrapped in cling film in the fridge for a future tasting (or put everything in the fruit salad, little gourmand), turn the piece into a hedgehog, as in the photo with the wooden board, then cut each small cube. Remove the skin from the last part, that is to say the one with the pit, and collect the remaining pieces of mango to put in the fruit salad. Set aside.
Slice the peach into thin wedges. Leave the skin on if it is organic to preserve its beautiful vitamins. Do the same with the apricots: cut them into 6 quarters or 4, depending on their size, and cut the figs into 4.
Remove the seeds from the pomegranate. In order not to struggle for hours there are two schools of thought:
– the first is to cut the pomegranate in half, stand over a salad bowl and tap the skin with the back of a knife to make the seeds fall out
– The second one, which I prefer, is to pre-slice the pomegranate into quarters without going all the way to the base, noting where the joints are. A knife stroke at each joint, then open the pomegranate quarters and you get a kind of flower (because you don’t cut all the way to the base try to follow, editor’s note). At this point you can detach the seeds without being too bothered by the pieces of white skin (which must be removed because they are not digestible). When you are used to it, you put 3 min max.
Reserve the blackberries and raspberries that we will leave whole, it is pretty and it is good like that.
Chop, or not, the mint leaves according to your preference. If they are small (see photo), I leave them whole; if they are larger, I cut them into mini.
Présentation
In your most beautiful bowls, plates, ramekins, whatever, your mission, if you accept it, is to make a beautiful individual presentation; I give free rein to your imagination.
Arrange the fruits in an equitable manner. The goal is to relax with a good dessert, not start a third world war because your auntie has more raspberries than your uncle. Drizzle with your beautiful spicy sauce, stir lightly without breaking the fruits, and finish it all with a few mint leaves. You can do the same as in the photo and provide a fruit of your choice to put in the center. It’s up to you. Let stand for 5 minutes before serving.
Here is a good, fresh, spicy dessert, fruity and tasty. It will make people happy. You can also transform this recipe into a balanced snack by adding dried fruits cut into small pieces (almonds, walnuts, hazelnuts, macadamia nuts, pecans, etc.).
And don’t forget to enjoy this dessert in good company. I remind you: ginger, star anise, vanilla, pepper … 😉 there you go. Have a good evening!
XO 🥝
