5 Oranges, peeled, seeded, and divided into sections
1/2 fresh Pineapple, peeled, cored, sliced, then cut into chunks
1/4 cup fresh Mint Leaves, chopped
2 teaspoon Granulated Sugar
1/2 cup Malt Vinegar
2 tablespoon Water
Pomegranate seeds for garnish (optional)
6-8 fresh Mint leaves for garnish (optional)
Serves 8
In a large serving bowl, stir together orange sections and pineapple chunks and chill.
To prepare the dressing, combine the chopped mint leaves, sugar, malt vinegar, and water in a foot processor or blender until smooth. Pour the dressing over the oranges and pineapple. Let the dressing mingle with the fruit for at least an hour before serving, overnight if possible.
Garnish the fruit salad with pomegranate seeds and mint leaves, if so desired; and serve cold.