Medley of summer fruits

Medley of summer fruits

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

Ready in 40-50 mins, plus chilling


Serves 4
Raymond Blanc's fantastically fruity pudding can be made up to 6 hours in advance

Nutrition and extra info

Nutrition: per serving

  • kcal187
  • fat0g
  • saturates0g
  • carbs24g
  • sugars13g
  • fibre2g
  • protein2g
  • salt0.06g
Save to My Good Food
Please sign in or register to save recipes.


  • 250ml Sauternes or dessert wine
  • 250ml cabernet sauvignon or dry red wine
  • 50g caster sugar
  • vanilla pod, split, seeds scraped out
  • 12 mint leaves, roughly chopped, plus sprigs to serve



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 6 basil leaves, roughly chopped



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 200g fresh raspberry



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • ½ Charentais melon, scooped into 12 balls
  • 200g fresh ripe strawberry, halved and quartered



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 50g wild strawberries (optional)



    Once available in Britain for just a brief period during the summer, strawberries are now a year…

  • 100ml chilled pink champagne, to serve



    A sparkling wine and name of the most northerly wine region in France. Most Champagnes are a…


  1. In a large saucepan, bring the two wines, sugar and vanilla pod to the boil. Put the mint and basil in the centre of a small piece of muslin and tie with string to make a bag, then add to the pan with a few turns of freshly ground black pepper.

  2. Remove from heat and leave to come to room temperature. Remove muslin bag, add raspberries and the melon balls. Chill for at least 4 hrs.

  3. About 2 hrs before you intend to serve the fruits, add the strawberries and wild strawberries, if using, to the syrup. Serve in a large serving bowl or four individual bowls. Pour about 2 tbsp of the pink Champagne over just before serving.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
22nd Sep, 2008
i try it at home and it wor the best av try for long long time, wery wery nice and simpel
Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?