3 fantastic ways with ClemenGold
How do we love ClemenGolds? Let us count the ways – they’re sweet, they’re tangy, they’re virtually seedless and they just make any dish better.
Zesty muesli bowl
Start by caramelising the ClemenGolds. Place ½ cup of sugar, 1 cinnamon stick, 3 star anise, 4 cardamom pods, ½ cup of freshly squeezed ClemenGold® juice, and peeled and sliced ClemenGolds in a nonstick pan. Stir until the juice reduces and becomes a bit sticky, then serve the fruit with double-thick plain yoghurt, coconut flakes and a scoop of your favourite muesli.
Warm ClemenGold salad
Make a zesty dressing by combining 1/3 cup fresh ClemenGold® juice with 1 tablespoon granadilla pulp, 1 teaspoon grated fresh ginger and 2 tablespoons olive oil. To make the salad, place the following in a big serving dish: steamed Tenderstem® broccoli, blanched asparagus and sliced baby cucumber. Also add caramelised ClemenGolds (fry the sliced, peeled fruit with a dash of brown sugar in a nonstick pan until golden). Add ripe avocado, diced mango, grilled corn, sliced radishes, baby herbs and fresh lime. Season, drizzle with the dressing, and enjoy!
Easy ClemenGold® and trout roast
Fill the bottom of an ovenproof dish with fennel fronds. Add sliced and peeled ClemenGolds, then top with a whole side of trout. Drizzle with olive oil, followed by fresh ClemenGold® juice. Season with sea salt and pink peppercorns, and roast in a medium oven for 30 minutes or until cooked and flaky. Yum!