Winter fruit salad

Winter fruit salad

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 20 mins Cook: 10 mins Plus infusing and chilling time


Serves 6
Make the most of autumnal fruits in this refreshing and nourishing salad - make a batch and eat during the week

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal192
  • fat1g
  • saturates0g
  • carbs46g
  • sugars6g
  • fibre6g
  • protein3g
  • salt0.07g
Save to My Good Food
Please sign in or register to save recipes.


  • 600g good-quality ready-to-eat dried fruit (such as prunes, pears, apricots, figs cranberries)
  • 3 tbsp clear honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 vanilla pod, split lengthways
  • 1 Earl Grey tea bag
  • 1 tbsp fresh lemon juice
  • mascarpone or Greek yogurt, to serve


  1. Tip the fruits and 700ml/11⁄4 pints cold water into a large saucepan. Add the honey and vanilla, scraping the seeds from the pod into the pan. Bring to the boil. Stir well, lower the heat and simmer for 10 minutes until slightly syrupy.

  2. Take the pan off the heat and stir in the tea bag. Leave to infuse for 10 minutes.

  3. Discard the tea bag and vanilla pod, tip the fruits and liquid into a non-metallic bowl and pour over the lemon juice. Stir, then leave to cool. Cover and chill until ready to serve.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (8)

foodhound01's picture

Slightly pallid taste as it stands. Added pieces of lemon zest during cooking and slug of desert wine before serving. Delicious with creme fraiche.

evilkillerturkey's picture

Great with agave nectar/golden syrup/maple syrup for vegans :)
I used agave syrup, and used alpro soy yoghurt, made a lovely breakfeast

lindsaysharples's picture

Really fabulous and delightful warm when first made for a dessert for Sunday dinner, then lovely cold for breakfast all week with Greek yoghurt. Easy to do, very tasty and makes a good big quantity.

diamond_sky's picture

Used dried apples, sultanas, dried figs & dried apricots. Very yummy!
I realised at the last moment I didn't have Earl Grey tea but a bog standard teabag worked fine. Recommended.

pandora_mary's picture

Lovely flavour, excellent as a pudding and can be used up on museli for the next week.

pandora_mary's picture

Lovely flavour, excellent as a pudding and can be used up on museli for the next week.

shewal's picture

Really enjoy this for breakfast with a drop scone and a dollop of greek yoghurt. Yummy!

tombromwell's picture

Worked wonderfully following a vegetarian Sunday roast as a dessert! I threw in a small handful of dried mango, serving warm with custard, and the flavours were so comforting. Just the thing for winter, and healthy too!

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…