Christmas Fruit Salad

Create a festive delight with this quick and perfect-for-Christmas Fruit Salad, blending beets, apples, jicama, peanuts, oranges, and star anise, elevated by a citrusy infusion of orange juice and a touch of sweetness.

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Course: Breakfast, brunch, dinner, lunch, Salad

Cuisine: latin american, Mexican

Keyword: apples, beets, christmas salad, jicama, orange, orange juice

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: people

Calories: 240kcal

Author: Ana Jimenez

Ingredients

2 liters water
350 grams beets, cleaned and peeled
2 pieces star anise
½ cup white sugar can increase or decrease the amount to your preference
2 medium sized oranges, the juice
1 apple, diced
½ cup peanuts without salt
1 medium-sized jicama, diced
6 basil leafs optional

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Instructions

To a pot set at medium high heat, add in the water, the star anise and the beets. Cook for 20 minutes approximately or until you pinch the beets with the tip of a knife and it goes through smoothly.
Remove the beets from the pot and dice them up. Remove the star anise and discard. Set the beets water to the side to cool off.
Once the beets water has cooled off, add in the sugar and orange juice. Sweeten it to your preference.
Add to the pot with the beets water the diced up beets, apple, peanuts, and jicama. Mix in to combine.
Refrigerate for at least an hour before eating. Serve in bowls. Garnish each serving with a basil leaf.

Notes

When dicing up the cooked beets, wear gloves and place a piece of parchment paper on your cutting board to prevent any staining of your board and of your hands.

Refrigerate for at least one hour before eating. If possible, refrigerate the salad overnight. It'll taste even better the next day once the ingredients have fully absorbed all the flavours.

Nutrition