SERVES 6
A few years ago, I spent some time in the kitchen of the Hostellerie de Levernois, a beautiful Relais & Châteaux property, located outside Beaune, France. One Saturday evening, the chef had me slice a massive bowl of fruit for the following morning’s breakfast. Then together we made a vinaigrette for it to soak in overnight. To my surprise the vinaigrette was loaded with white rum! The scent and flavor of the fruit juices combined with vanilla bean and rum immediately transported me from that gray autumn Sunday in Burgundy to the French West Indies. It was spectacular.
I’ve added fresh passion fruit to the vinaigrette, not only for its perfume but also for its sweet-tart flavor and the crunchy black seeds that add a fun pop. If you are unable to find fresh passion fruit, a little passion fruit nectar is a fine substitute.
FOR THE VINAIGRETTE
2 ripe passion fruits
1 tablespoon white rum
1 tablespoon mild honey
2 teaspoons vanilla paste or
1 vanilla bean, split and seeds removed
FOR THE SALAD
2 ripe pears, halved, cored, and sliced
1 grapefruit, peeled and segmented
1 blood orange, peeled and segmented
2 Cara Cara oranges, peeled and segmented
2 bananas, peeled and sliced
½ cup pomegranate seeds
¼ cup mint leaves
TO MAKE THE VINAIGRETTE: Slice the passion fruits in half and use a small spoon to scoop the orange jelly (and seeds) into a small bowl. Add the rum, honey, and vanilla paste and whisk to combine.
TO MAKE THE SALAD: The evening before you will be serving the salad, combine the pears, grapefruit, oranges, and bananas in a large bowl. Add the vinaigrette and toss gently. Cover and refrigerate overnight.
The following morning, add the pomegranate seeds and mint leaves; toss and serve.