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Zesty muesli bowl
Start by caramelising the Clemengolds. In a non-stick pan, combine 1/2 cup of sugar, a cinnamon stick, 3 star anise, 4 cardemom pods, 1/2 cup of freshly squeezed Clemengold juice, and peeled and sliced Clemengolds. Stir until the juice reduces and becomes a bit sticky, then serve the fruit with double thick plain yoghurt, coconut flakes and a scoop of your favourite muesli.
Warm ClemenGold salad
Make a zesty dressing by combining 1/3 cup fresh ClemenGold juice with 1 T granadilla pulp, 1 t grated fresh ginger and 2 T olive oil. To make the salad, place the following in a big serving dish: steamed Tenderstem broccoli, blanched asparagus and sliced baby cucumber. Also add caramelised ClemenGold (fry sliced, peeled ClemenGolds with a dash of brown sugar in a non-stick pan until golden). Add ripe avocado, diced mango, grilled corn, sliced radish, baby herbs and fresh lime. Season, drizzle with the dressing, and enjoy!
Easy ClemenGold & trout roast
Fill the bottom of an oven-proof dish with fennel fronds. Add sliced and peeled ClemenGolds, then top with a whole side of trout. Drizzle with olive oil, followed by fresh ClemenGold juice. Season with sea salt and pink peppercorns, and roast in a medium oven for 30 minutes or until cooked and flaky. Yum!
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