I have a lot of Jamie Oliver cook books and they are all with me in Singapore. I knew that I wanted to cook one of Jamie’s recipes for my cooking with my cook book series, but couldn’t decide what to make. I was looking for something light, that wasn’t a main meal and then I came across Jamie’s Clementine Salad in the very first Jamie cook book that I owned, Jamie’s Kitchen.
Other recipes in this cook book that I have made and loved include a simple sweet tomato and pasta sauce for fresh pasta and his Spring minestrone soup.
I adapted Jamie’s recipe to suit what’s available to me in Singapore so I used mandarins and oranges instead, but I retained the vanilla syrup from the original recipe as it gives the fruit salad a lovely sweet and sour balance and also helps the cut fruit to last a little longer.
We ate this for breakfast because we are weird like that but it would make a lovely dessert or a great fruit salad platter to take to a party.
Mandarins are so tiny in Singapore, but they are full of flavour. They are a bit pricey too, but you only need a few.
I find the easiest way to peel an orange is to cut the top and bottom off, then place one of the flat bottoms on the cutting board and then cut down the edges of the orange to remove the peel and pith. Then turn the orange on it’s side and cut the disc shaped slices.
Sweet and juicy goodness.
The syrup is fairly straight forward to make. My biggest tip? Don’t stir it at all, just a gentle swirl occasionally is all that you need.
To make chocolate curls, place the chocolate block face down, vertically on the bench so that the smooth underside is showing. Turn the knife horizontally, then holding onto the tip of the knife and the handle, scrape the knife down over the block to produce delicate little chocolate curls. If you aren’t confident doing this, just grate it. Use dark chocolate though, it pairs so well with the slightly tart citrus.
Mandarin and Orange Fruit Salad with Vanilla Syrup – Adapted From Jamie’s Kitchen
Ingredients – Serves 2
- 1 large orange
- 2 medium sized mandarins or 4 very small
- ½ tsp of real vanilla paste
- 3 tbs of fine white sugar
- 2 tbs of almond flakes
- 2 tbs of dark chocolate flakes or grated dark chocolate
- Cut the peel and pith away from the orange and then lay it on it’s side and cut discs of orange about ½ a cm wide.
- Peel the mandarins by hand and then lay them on their sides and cut discs of a similar thickness to the oranges.
- Arrange the fruit slices on one or two serving plates, layering them and alternating orange with mandarin.
- To make the vanilla syrup place the sugar and vanilla paste into a medium sized, heavy based saucepan with 2 tbs of water.
- Place the saucepan over a medium heat and bring it up to the boil. Do not stir the syrup at all, but swirl the pan occasionally to help dissolve the sugar.
- Once the syrup comes up to a boil, reduce the heat slightly and then simmer until it becomes a thick syrup and develops a light golden colour. This should take about 6 minutes and again through the process, swirl the pan occasionally but do not stir it.
- Once the syrup is ready, pour it over the fruit slices while it is still hot. Let it sit for 2 minutes for the syrup to cool slightly and slightly thicken.
- To serve, scatter over the almonds and chocolate flakes.
- Best eaten as soon as made but the sugar syrup will help the fruit keep a little longer. If covered in the fridge, this fruit salad can be prepared a few hours before serving.