I made this yummy fruit salad for breakfast one Valentine’s Day a few years back, served with a delicious vanilla cream. Anything with booze in it gets my vote – even if it is for brekkie! As predicted, it was a little too delicate for Mr. D. who preferred the more robust eggs Benedict I served up afterwards!
This fruit salad is based on a dessert I used to order whenever I used to visit my favourite restaurant in Baker Street: mixed berries in champagne topped with a lemon sorbet. The fruits I ended up using would not have necessarily been my first choice (all they had that appealed to me when I popped into the supermarket the night before!) it all actually worked rather well: the crispness of the apple against the tart softness of the raspberries, the sweetness of the mango, with the zinginess of the grapefruit. I’m not a breakfast person but if this was breakfast every day, I would happily tuck in.
It’s autumn now, when breakfast is supposed to be comforting and warming, but I remembered this recipe and just had to share it. And of course its not just for breakfast. Despite the sugar and wine, you could almost fool yourself into thinking it was healthy! Who said salads can’t be decadent???
1 Granny Smith’s apple
1 pink grapefruit
500ml Sparkling rosé wine
2 tbspns Caster sugar
1. Make a sugar syrup by heating the sugar with 2 tablespoons of the wine until sugar has completely dissolved and syrup thickened slightly. Leave to cool.
2. Peel and dice the mango.
3. Remove peel and pith from grapefruit and cut into segments.
4. Core and chop apple, leaving peel on if you wish.
5. Squeeze lemon juice over the apple.
6. Combine prepared fruit in a bowl with the raspberries.
7. Add remainder of the rosé wine to the syrup.
8. Pour sweetened wine over the fruits.
9. Serve with cream,yogurt, ice-cream or sorbet.
If the recipe above isn’t quite your cup of tea (or glass of rosé!) don’t worry – maybe one of these boozy fruit salads will float your fruit bowl!
Pineapple, mango, passion fruit, kiwi fruit with rum.
Raspberries, strawberries, redcurrants and blueberries in champagne
Lychees, rambutans, melon, papaya and dragon fruit in gin
Peaches, raspberries, nectarines and apricots in Prosecco
Apples, pear, plums, apricots and blackberries in mulled cider
Kumquats, Clementine’s, blood orange, quince, figs, in mulled wine
OMG OMG OMG! I’ve fallen in love… with a compote!
No you are not imaging these words and I really am saying them. But I’ve just made the most amazing tropical fruit compote that’ll having you thinking that you’re sitting on a beach from the very first spoonful – and by beach I don’t mean Southend (although, of course, there’s nothing wrong with good old Southend!)
It was my second attempt at making this compote. The first attempt wasn’t too bad but I felt it was missing something. So I added more spices, some honey, and some booze – because let’s face it, everything tastes so much better with booze!
Initially I wasn’t a hundred per cent sure if all the flavours would work well together, even though I knew that many of the ingredients used to give flavour worked well individually with the pineapple, mango and passion fruit used in this recipe. Thankfully they did and I was thrilled with the result.
I loved the heat you got from the spices and the rum; the fresh zingyness of the lime; the sweet aroma of the vanilla, and the somewhat simultaneous sweetness and tanginess of the fruit. Delicious!
But don’t just take my word for it – have a go at making it yourself!
Another thing I’ve discovered about fruit compotes – whether you use fresh or dried fruit – is that they are so versatile. You can serve them hot, warm or cold and they can be used as a topping for porridge or toasted brioche as part of a yummy breakfast; they can be served as dessert with cream, mascarpone, ice-cream or custard. Compotes can also be used as a topping for cheesecake or a sponge pudding, or can be used as a filling for pancakes, crumbles, pies, cobblers or tarts.
And if you’re feeding little people – and by little people I mean children not vertically challenged people like myself – you might want to leave out the rum.
THE HEAT IS ON TROPICAL FRUIT COMPOTE
THE FOOD STUFF:
1 medium pineapple
2 large mangoes
5 passion fruit
Zest of 1 lime
Juice of 1/2 lime
1 vanilla pod
1 star anise
1/4 teaspoon mixed spice
2 tablespoons runny honey
a couple of good glugs of Malibu
THE EQUIPMENT STUFF:
1 Sharp knife
1 chopping board
1 baking tray
A variety of spoons
- Turn oven on to
- Peel and core pineapple and cut into chunks.
- Peel mangoes and cut into large chunks.
- Cut each passion fruit in half and scoop out pulp.
- Place fruit in an oven proof dish.
- Cut vanilla pod in half lengthways and scrape out seeds.
- Add vanilla to the fruit.
- Add remaining ingredients.
- Combine well.
- Pop in the oven and cook for 25mins or until pineapple chunks have softened.
- Take out of oven – and enjoy any way you wish!
Pineapple is one of my favourite fruits, and it’s so versatile – it can be used in sweet and savoury dishes; makes an excellent mixer in cocktails and can be eaten both raw and cooked. This is a great dessert to serve as finale to a barbeque.
Prep: 5 minutes
Cooking: 10-15 minutes
- 1 pineapple, quartered lengthways, leaving the skin on
- 4 tsp Fairtrade caster sugar
- 1 tsp Fairtrade ground cinnamon
- 1 lime, cut into wedges
- Preheat a griddle pan or barbecue to medium.
- Cook the pineapple quarters for 2-3 minutes on all sides until just softened and a little charred.
- Just before removing from the heat, sprinkle with the sugar and cinnamon.
- To serve, cut away the fruit from the skin and cut up into slices.
- Serve with lime wedges to squeeze over.
Pineapple and coconut make a great partnership, and this mocktail is perfect as a refreshing summer drink.
Prep: 5-10 minutes
Total: 5-10 minutes
- ½ x medium pineapple, peeled, cored and chopped, reserving 1 skin-on slice, cut into wedges, to decorate
- 200ml pineapple and coconut juice drink
- ½ x 28g pack fresh mint, washed and chopped, reserving a few sprigs to decorate
- Crushed ice
- Soda water to top up
- Put the pineapple in a bowl and crush using the end of a rolling pin.
- Tip into a jug and add the pineapple and coconut juice and the chopped mint.
- Fill 4 glasses with crushed ice, then pour over the pineapple mixture.
- Stir with a cocktail stick, then top with soda water
- Decorate with the reserved pineapple wedges and mint to serve.
I can’t believe how hot it is. I swear I’m melting away. I know England cries out for hot weather but seriously this is just too much. I feel like I’ve been locked in a sauna. People may pray for the sun but in my opinion, hot weather is so overrated – and that’s coming from a summer baby! Beach babes are able to look effortlessly hot as the temperature soars, and I’m no different. I’m able to look like a hot, sweaty mess with no effort at all!
So in this heat, it’s no wonder my thoughts have turned to keeping super cool. For me it’s cold drinks – and I’m knocking them back like there’s no tomorrow. And cold drinks mean ice, which right now is a necessity. The summer season means parties, weddings, barbeques etc where ice and drinks will go hand in hand. But the problem with ice cubes is that they can be pretty boring to look out and as great as they are at keeping your drinks cool, they’re also great at watering them down (which is only OK if you’re drinking water!) I did a post a while back about creating an ice-bucket – made from ice. It proved to be very popular and inspired this post about livening up the humble ice-cube in terms of appearance (presentation is important, you know!) and taste!
1. GOT TO BE HOT TO BE COOL!
Everyone knows that if you freeze cold water, you get cloudy ice. But freeze boiling water and you get crystal-clear ice. And that’s really important if you’re going to add other ingredients to your ice cubes.
2. THE HERB GARDEN
Add washed sprigs or leaves to the water before freezing. Mint ice-cubes are great in iced-tea (Mr. D’s fave) or fruit punch; rosemary or thyme are perfect with home-made lemonade; basil works well with gin, vodka or rum based cocktails, and lemongrass ice-cubes in pineapple or apple juice – WOW!
3. CITRUS FRESH
Citrus fruits such as lemons, limes, and oranges are a very obvious choice as slices are often served with cold beverages. But you could also try experimenting with pieces of grapefruit, pomelo, blood or ruby orange. These will work with still or sparkling water; as well as a variety of sodas, cocktails and juices.
4. BERRY NICE
If you want pretty as a picture ice-cubes, berries are the way to go. They give a fantastic burst of colour and a fruity flavour to drinks. Raspberries, blueberries, redcurrants, blackberries etc. could go in whole, although strawberries would probably have to be sliced. They would be perfect with iced tea, lemonade, sodas, berry, cherry, pomegranate or cranberry cocktails or juices, and raspberry would also work well with orange or peach juices.
5. TROPICAL PARADISE
Try pieces of pineapple, kiwi fruit, lychee or dragon fruit for a touch of the exotic. These would be a welcome addition to coconut water, a multitude of cocktails and tropical fruit juices.
6. SALAD DAYS
Cucumber, celery, red, yellow and green peppers might be more at home in a salad bowl but these can be really refreshing served with still or sparkling water or in a Pimm’s (my absolute fave – summer just isn’t summer without it!)
7. EVERYTHING’S COMING UP ROSES
Add some washed, fresh rose petals to water before freezing. I adore the delicate flavouring and aroma of rose as an addition to food and drinks, and it is amazing with pomegranate, raspberry and other berry based drinks.
8. IF THE SUMMER HEAT ISN’T ENOUGH…
… then try adding cut pieces of chilli to your ice cubes. This will give a light heat to drinks and complements citrus, pineapple, papaya and mango based drinks. Just remove some of the seeds in order to reduce the level of spiciness.
9. GLITTERING COLOURS
Add some edible glitter for sparkle or food colouring for a marbled effect. These obviously won’t do anything in terms of flavour but they will make the ice-cubes in your drink look so pretty, so it might be good for those who want to keep the taste of their drinks pure.
10. DITCH THE H20
Who says that ice-cubes can only made with water. It can be annoying when ice-cubes water down our drinks. So freeze cola for cola-flavoured ice-cubes; pineapple juice for pineapple-flavoured cubes; iced tea for iced tea cubes… you see where I’m going with this.
And of course you can combine any of the above and freeze them in water if you really want to be creative with your cubes. Try rose with raspberry; pineapple with lemongrass and ginger; cucumber with mint… the possibilities are endless!
Let’s hope the only thing that melts in the heat wave is the ice in your drinks! Stay cool.