Ingredients
Method
1.Using a vegetable peeler, peel rind from one navel orange. Place rind, cardamom, sugar, the water, vanilla bean and seeds in a small pan; stir over low heat until sugar dissolves.
2.Add carrot; increase heat to medium; cook about 20 minutes or until syrup is thick and carrot is translucent. Using a fork, transfer candied carrot to a small bowl. Transfer unstrained syrup to large bowl.
3.Remove seeds from pomegranate; reserve seeds. Using a small sharp knife, remove rind and pith from navel and blood oranges, following the curve of the fruit. Cut oranges into 5mm (¼-inch) thick rounds; add to the syrup with pomegranate seeds and peaches. Add juices to bowl; stir to combine.
4.Stir half the candied carrot into fruit salad; divide fruit salad into small bowls, top with remaining candied carrot.
You will need about 2 extra navel oranges and 2 lemons for the juice in this recipe. The easiest way to remove seeds from a pomegranate is to cut it in half, then release the seeds in a large bowl of water. This way you won’t get splattered with juice and the white pith will float.
Note
