- Pour white beer and orange juice into a small bowl and add the saffron threads to soak.
- In another bowl, combine litchis, pink grapefruits and arils from the pomegranate.
- Drizzle fruit with vanilla extract. Pour beer mixture over the fruit and toss to combine.
Let yourself be enchanted by elegant freshness of our Mimosa Fruit Salad with Beer, a culinary masterpiece that will transport you into a universe of exquisite, refined flavours. This visually stunning salad is a symphony of brilliant colours, blending soft pink grapefruit with vibrant red pomegranate, accented with pearlescent white lychee. Each ingredient has been meticulously chosen to create a perfect harmony of sweetness, acidity and subtle aromatic notes. Sun-kissed saffron adds an unexpected depth of flavour, while vanilla extract is like a gentle touch of the familiar. White beer gives the dish a sparkling touch, making this salad an ideal choice for brightening up your mornings or elegantly concluding your meals. It is not only a delight for the taste buds but also a feast for the eyes, bringing a touch of sophistication to any table.
CHEF’S SECRET
To get the most out of the saffron, lightly crush the pistils between your fingers before adding them. This releases more essential oils and intensifies the flavour.
- Serve this salad slightly cool but not cold. This enhances the richness of the flavours.
- Ensure that the beer and orange juice are at room temperature before mixing for a better fusion of flavours.
- If you make this salad in advance, wait to add the vanilla extract until just before serving to maintain the delicate aroma.
- Use freshly squeezed orange juice for optimal freshness and flavour.
- For a more festive version, replace part of the beer with Champagne or sparkling wine.