When you think about Fruit Salad a few things can immediately pop into mind – those horrible little tins of syrup laden fruit with one cherry half lurking amoungst rather a lot of peach and pear pieces, or the homemade variety with crisp pieces of apple, juicy berries, slices of citrus and all sorts of goodies. Either way it tends to fall into the summer category of desserts and doesn’t really feature in the colder months of the year.
This fruit salad is just a wee bit different, it is a warm fruit salad that brings together many of the usual suspects in the salad line-up; strawberries, cherries, apricot, figs and passion fruit (in fact any fruit that you have on hand really) and adds some aromatic spices to the mix by way of the turmeric and cardamom infused yogurt sauce. Throw in a few toasted almond slices and you have a dessert that is perfect for the winter months, warming, spicy and packed with fruity goodness.
I make my warm fruit salad in these little oven proof dishes that look cute enough to serve up at the table. This recipe will make one big portion, just double/tripple or whatever to make as much as you need.
I used 1 apricot, 1 passion fruit, 2 strawberries, 3 cherries and one fig to make up my salad mix.
Fill your dish with the fruit, slicing larger pieces as nessesary and drizzle over just a teaspoon of honey.
Pop into a preheated oven at 180C/350F until warmed through, about 10 minutes should do it.
To make the golden yogurt sauce simply crush 1 cardamom pod to get at the seeds inside and grind those finely, add 1/4 teaspoon of turmeric powder and stir this into 2 tablespoons of plain yogurt. Set this aside in the fridge for 20 minutes to allow the flavours to develop.
Toast a tablespoon of almond flakes in a dry pan for just 2-3 minutes till they release their aroma and are golden.
Serve the warm fruit salad with the chilled golden yogurt sauce poured on top and then sprinkle on those toasted almonds.
- 1 apricot
- 1 passion fruit
- 3 cherries
- 1 fig
- 2 strawberries
- 1 tsp honey
- 2 tbsp plain yogurt
- 1 cardamom pod
- ¼ tsp turmeric powder
- 1 tbsp almond flakes
- Slice the larger fruits and place all in a small oven proof dish.
- Drizzle over the honey and bake in preheated oven at 180C/350F for approx 10 mins.
- Crush the cardamom and grind the seeds, mix with turmeric and yogurt and cool in fridge for 20 minutes.
- Toast almonsds in dry pan for 2-3 mins till golden.
- Serve warm fruit salad with the golden yogurt sauce and topped with toasted almonds.