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.
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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.
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!
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!