Seasonal fruit such as apple, pear and grapes are cubed and topped with pomegranate seeds, then chilled in a light honey and lemon syrup. A staple that lets the fruit's freshness shine on Azerbaijani breakfast tables, this mix brings colour to the brunch spread.
Cube the apple and pear and halve the grapes, then separate the pomegranate seeds.
Mix the honey with the lemon juice into a smooth syrup.
Toss the cut fruit with the syrup and chill in the fridge for 1 hour.
Transfer the salad to a serving bowl, scatter fresh mint leaves on top and serve.
Toss the apple and pear with the lemon syrup right after cutting, or they will brown on contact with air. Adding the mint just before serving keeps it fresh.
Out of season for pomegranate, dried cranberries add a similar colour and tartness, but since they are dried, adding one extra spoonful of lemon juice keeps the balance.
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