A breakfast dish that’s full of sunshine, this fruit salad and brioche toast combination is a great way to start your day
- 1 large pink grapefruit
- 1 large orange
- 4 level tbsp caster sugar
- 2 tbsp pomegranate seeds
- A few fresh mint leaves
- 3-4 thick slices of brioche
Peel and segment the grapefruit and orange over a bowl, to catch all the fruit juice, and squeeze the peel to get more juice out.
Put the sugar in a heavy-based pan with 2 tbsp water. Heat gently, shaking the pan occasionally, until the sugar dissolves.
Bring the syrup to the boil for a minute. Add the fruit juice and heat gently until the caramel has dissolved. Pour into a bowl, stir well and then add the fruit segments and pomegranate seeds. Spoon into two bowls and decorate with mint leaves.
Griddle or toast the slices of brioche and serve hot with the fruit.
Top tip for making Florida fruits with brioche toast
Add grapes and chunks of melon or apple, if you like.