Pomegranate jelly, fruit salad and passion fruit and banana sorbet
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The tropical flavours of pomegranate, mango, papaya and passion fruit are combined in this ultra refreshing tropical fruit salad recipe from Phil Howard. Adding a jelly and sorbet to the dessert gives it its restaurant-quality edge, but if you don't have time, enjoy the fruit salad on its own.
First published in 2015
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Ingredients
Metric
Imperial
Pomegranate jelly
- 16 large pomegranates
- 3 gelatine leaves
Passion fruit and banana sorbet
- 25 passion fruits
- 3 bananas, ripe
- 75g of caster sugar
- 50g of trimoline
- 45g of dextrose, powdered
Citrus and passion fruit syrup
- 200ml of water
- 100g of caster sugar
- 2 limes
- 1 blood orange
- 2 tbsp of passion fruit juice, from above
- 200ml of pomegranate juice, from above
Fruit salad
- 4 kiwi fruits
- 2 mangoes, large and ripe
- 1 papaya, large and ripe
- 2 pomegranates
- 2 passion fruits
- 3 blood oranges
SAVE RECIPE
Equipment
- Ice cream maker
- Muslin cloth
- Blender
Method
1
First make the pomegranate jelly. Cut the pomegranates in half and squeeze out as many seeds as possible into a bowl. Tap the bottom of the pomegranate to release the remaining seeds
2
Transfer the seeds to a food processor and break the seeds down in 2 second pulses. Do not over-blend or you will produce a bitter, milky juice
3
Pass the seeds through a fine sieve into a bowl, pressing down with a ladle to extract all the juice. Then, strain the juice through a piece of muslin into a glass jug. Leave to settle for 1 hour in the fridge
4
Pour the juice into a bowl, leaving any sediment in the jug - there should be approximately 1.5 litres of juice
5
Soak the gelatine in cold water for 5 minutes, or until softened
- 3 gelatine leaves
6
Measure out 300ml of pomegranate juice, add to a pan and bring to near boiling point. Squeeze the excess moisture from the gelatine then add to the hot juice. Stir until melted
7
Add a further 900ml of pomegranate juice (reserve the remaining juice for the syrup), stir and divide between 8 glasses or bowls. Leave to set in the fridge
8
Now make the passion fruit and banana sorbet. Cut the passion fruits in half then scoop out all the seeds and pulp into a food processor, blitz for two 5-second spells
9
Pour into a fine sieve set over a bowl and press with a ladle to extract all of the juice - you should have about 250ml juice (reserve 2 tablespoons for the syrup). Peel and chop the bananas and add to the passion fruit juice
- 3 bananas, ripe
10
Combine the sugar, trimoline, dextrose and 175ml water in a heavy-based pan and bring to the boil. Pour into the bowl with the passion fruit juice and banana
- 75g of caster sugar
- 50g of trimoline
- 45g of dextrose, powdered
11
Transfer to a blender and blitz until smooth, then pass through a fine sieve into a bowl set over ice. Once cold, cover and chill
12
Churn the sorbet up to 3 hours before serving, then store in the freezer
13
For the citrus syrup, add the sugar and water to a pan and bring to the boil, stirring until the sugar has dissolved. Remove from the heat
- 200ml of water
- 100g of caster sugar
14
Grate the zest of the limes and blood orange into the pan, then squeeze in their juices through a strainer. Add the passion fruit and pomegranate juices and stir to mix. Pour into a large bowl, cover and chill
15
For the fruit salad, prepare the fruit by peeling the kiwis, peeling and de-seeding the papaya and peeling and de-stoning the mangoes. Cut the fruits into a 5mm dice and add them to the passion fruit and citrus syrup
- 4 kiwi fruits
- 2 mangoes, large and ripe
- 1 papaya, large and ripe
16
Extract the seeds from the pomegranates and passion fruit and add to the mix. Top and tail the oranges, then remove the skin and white pith
17
Cut out the segments, removing them from between their dividing membrane, and cut across these to yield small blood orange triangles. Add to the fruit salad and gently mix together. Cover and set aside in the fridge
18
To serve, remove the glasses or bowls from the fridge and leave at room temperature for 10 minutes. Spoon a generous quantity of fruit salad over the surface of each
19
Top with 3 quenelles of passion fruit and banana sorbet and serve
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