Flambé Mandarin Pomelo Salad

For the flambéed mandarin-pomelo salad, peel the mandarins, divide them into wedges and peel off the skin as far as possible, or at least the white threads. Peel the pomelo as well, divide it into wedges and peel off the skin. (The wedges may well fall apart in the process.) Place the tangerines and pomelo in a bowl with the juice that has been squeezed out. Wash the limes well and grate the peel directly into the tangerines. Mix gently.

Squeeze the limes. Now peel the banana, cut into slices and immediately sprinkle with some lime juice. Arrange decoratively on plates together with the marinated tangerines.

Mix the remaining lime juice with warmed honey and drizzle over the salad. Coarsely chop the walnuts and toast them briefly in a non-stick frying pan without fat. If desired, mix with the soaked raisins and sprinkle over the salad. Pour alcohol over and ignite.The flambéed mandarin pomelo salad goes well with crispy shortbread cookies, Italian cantucci or biscotti.

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