Citrusy fruit salad in ginger lime syrup

Alcoholic beverages Ukrainian cuisine

Fruit salad in the summer is too easy. The winter option, while the fruit bounty pulls back, is more limited but still possible. The syrup can be made a day in advance, kept covered in the fridge, and poured on top just before serving. The sauce is thin, as I don’t like a sticky, thick coat on fresh fruit, so when dressing, start moderately and drizzle to taste. I add the hemp seeds on top without tossing them in to preserve texture, but you could go without them as well. The citrus can be segmented in advance, but the persimmon and pears start to weather with time, so cut those and add just before serving. <br /> <br />Reprinted with permission from Sprouted Kitchen Bowl + Spoon by Sara Forte, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC.