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Winter fruit salad

Winter fruit salad

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Rating: 4 out of 5.17 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus infusing and chilling time
  • Easy
  • Serves 6

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

  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal192
fat1g
saturates0g
carbs46g
sugars6g
fibre6g
protein3g
low insalt0.07g
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Ingredients

  • 600g good-quality ready-to-eat dried fruit (such as prunes, pears, apricots, figs cranberries)
  • 3 tbsp clear honey
  • 1 vanilla pod , split lengthways
  • 1 Earl Grey tea bag
  • 1 tbsp fresh lemon juice
  • mascarpone or Greek yogurt, to serve

Method

  • STEP 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.

  • STEP 2

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

  • STEP 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.

RECIPE TIPS
GETTING AHEAD

This recipe can be prepared a few days ahead as the flavours get even better. It will keep for up to one week.

Recipe from Good Food magazine, November 2002

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Overall rating

Rating: 4 out of 5.17 ratings
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