Korean · Dessert
Yuja-cha Fruit Compote Bowl
A Korean-inspired fresh fruit bowl built on the flavour logic of yuja-cha (citron tea) — a honeyed citrus-lemon syrup steeped with orange, pear and pomegranate, finished with toasted pine nuts for crunch. Light, cold and fragrant rather than heavy or creamy.
$1
15 minsPrep
0 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
126Calories
1.6gProtein
3.8gFat
24.4gCarbs
19.4gSugar
3.3gFiber
2mgSodium
0mgChol
0.3gSat Fat
215mgPotassium
25mgCalcium
0.5mgIron
0mcgVitamin B12
29.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
In a small bowl, whisk the honey, lemon juice and water together until the honey fully dissolves to make a light citron-style syrup.
2
Peel the orange, removing all white pith, and finely shred a tablespoon of the zest-free pith trim or reserve a little peel julienne for citrus brightness, then separate the orange into segments.
3
Slice the cored pear thinly and toss both pear and orange segments gently in the honey-lemon syrup so they're coated and begin to lightly macerate.
4
Divide the fruit and syrup evenly between two serving bowls.
5
Scatter pomegranate arils and toasted pine nuts over the top of each bowl.
6
Chill both bowls for at least 20 minutes before serving so the fruit absorbs the citron syrup.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.7 oz20g honey
- 0.4 oz10g fresh squeezed lemon juice
- 1.4 oz40g water
- 3.2 oz90g peeled, segmented, pith scraped into fine shreds orange
- 2.8 oz80g cored and thinly sliced pear
- 1.4 oz40g arils only pomegranate
- 0.4 oz10g lightly toasted pine nut
