This refreshing winter fruit salad makes a satisfying accompaniment to breakfast or a great pack-and-go snack. Rosemay and juniper are often paired together as rosemary’s herbaceous, slightly peppery notes enhance the piney and citrusy character of juniper berries. The rosemary juniper syrup is versatile, too: perfect for a cocktail or for adding a touch of sweetness to your next coffee or tea.
Dew you know?
Rosemary gets its name from the Latin , meaning “dew of the sea.” It originally grew along the Mediterranean coast and was thought to thrive on the moisture of the sea air.
This recipe was originally published in the December 2025 issue of alive magazine.
Citrus Salad with Rosemary and Juniper Syrup
Ingredients
- 1/4 cup (60 mL) maple syrup
- 3 Tbsp (45 mL) orange juice
- 2 fresh rosemary sprigs, each approximately 4 inches (10 cm) long
- 4 dried juniper berries, crushed
- 1 ripe persimmon, sliced into thin segments
- 1 green kiwi, peeled and sliced into rounds
- 1 ruby grapefruit, peeled and segmented
- 2 or 3 clementines, peeled and sliced into rounds
- 1 or 2 Bosc or Anjou pears, cored and thinly sliced
- 1/2 cup (125 mL) pomegranate arils
- 1 lime, zested and juiced
- 2 Tbsp (30 mL) toasted or raw pumpkin seeds
Directions
01
In small saucepan, add maple syrup, orange juice, rosemary, and crushed juniper berries. Place over medium heat and bring to simmer, stirring occasionally. Once at hard simmer, remove from heat and set aside for 10 minutes, allowing flavours to steep. Strain syrup through fine mesh sieve into bottle or bowl and discard solids. Syrup may be refrigerated in an airtight container for up to 1 month.
02
When ready to assemble salad, on serving platter, arrange persimmon slices, kiwi rounds, grapefruit segments, clementine rounds, pear slices, and pomegranate arils. Sprinkle lime zest and juice over fruits, to taste. Drizzle 1/3 of syrup over fruit; garnish with pumpkin seeds.
03
Serve alongside remaining syrup for self-serving, if desired.
