Winter fruit salad

Winter fruit salad

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(16 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
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  • 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.

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Comments, questions and tips

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16th Mar, 2020
My changes are the following dried fruit. Pineapple, kiwi, Apricot, Prunes, Yellow Raisins and cranberries. Change Earl Grey tea for 1 Lemon & Ginger & 1 peppermint infusion bag gave lovely kick. 5* with changes. Made few changes with the following ingredients. Pineapple,kiwi,apricot,prunes,yellow raisins and cranberries. 1 of each infusion bags, lemon & ginger and peppermint.These flavours gives a lovely kick.
Harry Everingham's picture
Harry Everingham
8th Dec, 2019
Tasty, but a little drier than expect, although I only used one fruit and had to reduce the quantities. I'll definitely try again, this time with a touch more honey and vanilla.
15th Nov, 2014
Slightly pallid taste as it stands. Added pieces of lemon zest during cooking and slug of desert wine before serving. Delicious with creme fraiche.
7th Feb, 2012
Great with agave nectar/golden syrup/maple syrup for vegans :) I used agave syrup, and used alpro soy yoghurt, made a lovely breakfeast
12th Jan, 2012
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.
5th Mar, 2011
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.
6th Jan, 2011
Lovely flavour, excellent as a pudding and can be used up on museli for the next week.
6th Jan, 2011
Lovely flavour, excellent as a pudding and can be used up on museli for the next week.
shewal's picture
11th May, 2010
Really enjoy this for breakfast with a drop scone and a dollop of greek yoghurt. Yummy!
2nd Nov, 2007
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!
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