Ripe pear and fennel carpaccio, pink grapefruit, pistachio, goji berry and Yka Leaves


(For 4 portions)

  • 1 fennel
  • 2 ripe pear of your choice
  • 1 pink grapefruit
  • 40 g pistachio nuts peeled and chopped
  • 40 g goji berries
  • cup of Yka Leaves
  • coarse sea salt - Verstegen
  • olive oil Iluigi
  • black pepper from the Verstegen mill



  • Cut the fennel into very thin slices with the help of a slicer.
  • Season with sea salt and black pepper.
  • Squeeze the grapefruit and add the juice to the fennel.
  • Now add some olive oil as well.
  • Mix everything well and let it marinate briefly.


  • Peel and core the pears.
  • Cut thinly and divide in a circle on the plates.
  • Spread the marinated fennel evenly on top.
  • Spoon the juice over it.

To finish off:

  • Finely chop Yka Leaves and sprinkle over the preparation. Finish with the pistachio nuts and the goji berries.

Recipe: Frank Fol - The Vegetables Chef®
Photo: Wim Demessemaekers, Photographer | @wim_dmskrs

Preparation time: 15 minutes 
Techniques: veggies, fruits
Plate: Wild White Plate (L)

Wild Cooking E-Book

Frank Fol – The Vegetables Chef®


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