James Beard Award-winning pastry chef Ghaya Oliveira serves this simple fruit salad at Ghaya at JACX&CO, her all-day café in New York City.
“It’s very simple, and you just need to get the right fruits for it—high quality and perfectly ripe,” she says. “I love the Texas Ruby Red grapefruit, but you can of course substitute the fruits and use oranges, mandarin oranges, or even better, blood oranges!”
- 3/4 cup freshly squeezed grapefruit juice
- 3 tablespoons honey
- 1 sprig fresh rosemary
- 1 entire grapefruit, segmented (around 14 or more segments)
- 1 kiwi, cut into 8 pieces
- 3/4 cup pomegranate seeds
To make the dressing, mix the grapefruit juice, honey, and rosemary and let the mixture infuse overnight.
In the morning, combine the grapefruit segments, kiwi, and pomegranate seeds. Remove the rosemary sprig from the dressing and gently pour over the fruit.
Recipe courtesy of Ghaya Oliviera, chef, Ghaya at JACX&CO