Breadcrumbs | Tofu Bhuna | Smoky Spiced Veggie Rice | Thai Red Tofu Curry | Lite Onion Bhajii | Cashew Chilli | Lemon Lassi | Chickpea and Vegetable Curry | Spiced Fruit Salad |
Spiced Fruit Salad
A tangy after dinner treat.
Serves 4 (Estimated) Rating 4/5
Prep Time 60 Minutes Cooking Time 30 Minutes
| Ingredients |
| 250 ml Water |
| 100 g Sugar |
| 1 tsp Vanilla Extract |
| 1 Cinnamon Stick |
| 1 tsp Anise Seed |
| ½ tsp Peppercorns |
| ½ tsp Allspice |
| 2 Lemon, juice only |
| 2 Oranges |
| 2 Peaches |
| 250 g Blueberries |
| 250 g Cherries, halved |
| 250 g Pineapple, diced |
| 500 g Natural Yogurt |
| Method |
| Combine sugar and water in a small saucepan. |
| Peel the outer skin off one orange. |
| Add the orange peel to the sugar-water mixture. |
| Add vanilla extract and cinnamon stick to the sugar-water mixture. |
| Place anise seed peppercorns and allspice into a spice ball and place in the saucepan. |
| Bring the mixture to a boil then reduce heat and let simmer for ten minutes. |
| While the mixture is cooking peel and cut oranges and peaches into bite-sized pieces. |
| Combine chopped oranges and peaches with blueberries cherries and chopped pineapple. |
| Remove the spice ball orange peel and cinnamon stick from the saucepan. |
| Add the lemon juice and pour the sauce mixture over the fruit. |
| Mix well. |
| Cover bowl and chill thoroughly in the refrigerator at least two hours. |
| Serve with the yogurt. |