It's summer, and we're avoiding turning on the oven in favor of salads, barbecues and chilled desserts. So here's a simple yet refreshing recipe for this hot summer season. Made with fresh fruit and Indian spices infused in brown cane sugar syrup, this fruit salad is a delight. Depending on your habits, you can replace the cane sugar with a lower glycemic index sugar.
| Servings | Prep Time | Cook Time | Passive Time |
| 4 | 30minutes | 10minutes | 2hours |
| Servings | Prep Time |
| 4 | 30minutes |
| Cook Time | Passive Time |
| 10minutes | 2hours |
Ingredients
- Spice infusion
- 75 g Brown cane sugar
- 3 Star anise
- 0,5 pod Vanilla
- 1 Cardamom
- 1 stick Cinnamon (alternatively Sri Lankan or Indian cinnamon powder)
- 20 bays Timut (Himalayan pepper)
- 25 cl water
- Fruit salad
- 2 Peach or nectarine (Ripe)
- 1 Banana
- 1 Kiwi
- 50 g raisin raisins
- 25 g almonds
- 1 juice lemon
- 4 leaves Fresh mint
- 15 cl orange juice (oranges are not in season)
Servings:
Units:
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Ingredients
Servings:
Units:
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Instructions
Infusions
- Heat the water, sugar and spices (coarsely chopped). Open the vanilla in half, scrape out the seeds and add to the infusion. Bring to the boil slowly, then lower the heat and leave to infuse for 20'.
The salad
- Cut the fruit to your liking and place in an earthen dish. Pour in the orange juice and infused syrup (be careful not to let it get too hot, as this will damage the fruit).
- Brown at room temperature, add the fresh mint and place in the fridge for 2 hours.
- Remove from fridge 30 minutes before serving. Sprinkle with almonds and Sultan raisins.
