The change of season means a new selection of produce to play with in the kitchen. Winter is no exception. From tart cranberries and juicy pomegranates to sweet clementines, it’s time to get cooking with winter’s finest. Always enjoyable on their own, these fruits are even better when added to sweet and savoury seasonal dishes. So go on, add some fresh ingredients to your holiday table.
Known for their crunch and dazzling red arils, pomegranates are sweet, tart and all-round delicious.
Pomegranate & Gingersnap Spiced Yogourt Parfaits
Pretty layers of spicy gingersnap crumbs, rich Greek yogourt and juicy pomegranate arils prove that impressive desserts can be simple to build and refreshing after a rich holiday meal. Prep individual parts of the parfaits the day before and assemble before serving.
Citrus & Pomegranate Beef Salad
Rich top sirloin steak is right at home in this beautiful baby spinach salad bursting with juicy citrus segments and crunchy pomegranate seeds. Ready in under 30 minutes, it’s easy to toss together on a weeknight, but impressive enough to serve to guests during a holiday meal.
Soft and plump, ripe figs have a deep honey flavour, delicate flesh and are filled with tiny edible seeds.
Goat Cheese & Ricotta Mini Cheesecakes with Honey Figs
Make all diners feel special with these perfectly portioned mini cheesecakes subtly fragrant with ginger and orange zest. Warm butter-sautéed figs make the perfect topping with their syrupy juices and soft centres.
Store-bought naan makes for a delicious pizza base with zero effort. Topping it with fresh sweet figs, peppery watercress and salty Parmigiano Reggiano means every bite is a medley of flavours and textures. To save time, use leftovers from a roasted or store-bought rotisserie chicken.
Clementines and mandarins are smaller members of the citrus family and are prized for their tangy, fragrant segments.
Glossy, chewy fresh fruit candy is almost too beautiful to eat. But don’t let that stop you. A simmer in cinnamon-spiced simple syrup transforms clementine slices into soft, translucent pieces before they’re sugared, baked and dipped in melted chocolate.
Think sweet, pungent and salty as orange segments are combined with thin slices of red onion and briny black olives. Seasoned with whole fennel seeds and hot pepper flakes, this salad comes alive with freshly torn basil and a generous drizzle of olive oil.
Fresh cranberries are sour and crunchy. Cooking softens the berries and helps mellow their flavour considerably.
In this showstopping dessert, four towering layers of chocolate cake, cranberries and whipped cream create a delicious twist on traditional black forest cake. Garnish with chocolate shavings before serving.
Mild and slightly sweet, pork complements the brightness of fresh cranberries. Teamed with apples, cinnamon and brown sugar, this dish’s cranberry stuffing is full of familiar holiday flavours. If you’re serving kids, skip the port sauce.
This fruit has a tender texture and its different varieties exhibit flavour notes that can range anywhere from spicy to sweet or tart-sweet.
Roasting pears with seasonal apple cider, maple syrup and butter concentrates and intensifies their sweetness. Serve the freshly roasted pears still warm from the oven, or prepare them the day before and chill before devouring.
When cooked, pears develop a buttery texture that few can resist. Watch guests ooh and aah in anticipation as they break through the crisp golden phyllo crust to reveal melted cheese and thyme-flecked pear slices. Have plenty of baguette slices on hand for scooping.
Varying in flavour from sweet to tangy, apples are a crisp fruit that can be enjoyed raw or cooked in a variety of ways.
All holiday brunch tables should save a spot for this sticky-sweet treat. Crisp Golden Delicious apples are ideal since they hold their shape while baking. Make the dough from scratch, or swap it for prepared pizza dough.
Colourful, warm and smoky — boneless pork is stuffed with a mix of crispy pancetta, cinnamon and a rainbow of festive fruits. Fresh and dried cranberries, figs and apples keep this hearty main bright. If time allows, make the stuffing the day before and stash it in the fridge.