Prune Pomegranate Salad

Ingredients
  • 1 pomegranate
  • 2 Tbsp maple syrup
  • seeds from half of a vanilla bean
  • juice squeezed from 2 oranges
  • 5.3 oz Sunsweet® Pitted Prunes
  • 2 Tbsp California walnuts
  • 1 papaya (about 17 oz)
  • 2 Tbsp coconut flakes
  • mint leaves
Instructions

Cut the pomegranate in half. Squeeze juice from one half and remove the individual seeds and reserve for later. Mix the pomegranate juice with maple syrup and vanilla seeds. Peel the orange (like an apple) and take off the white skin as well. Filet the oranges, while collecting the juice. Add the orange juice to the pomegranate dressing. Add the prunes to the dressing (cut in half as desired) and let it sit. Chop up the walnuts and roast them in a small, coated pan. Cut the papaya in half, remove the seeds, and peel the remaining fruit. Cut the papaya into pieces. Loosely mix up the prunes with the orange filet, pomegranate seeds, walnuts and papaya. Sprinkle coconut flakes on top of the fruit salad. Garnish with mint leaves and serve.