Chopped Fruit Salad
This is my idea of an invigorating weekday breakfast, and I make an already easy recipe even more manageable by chopping up the fruit the evening before and leaving it in covered bowls in the fridge. I know that some people might worry about the lessening of vitamin content thereby, but I assure you that unless you grow your own fruit or get up bright and early and buy it from a farmer who’s just picked his, then you might as well not start worrying about how many vitamins you’re losing by doing a little bit of in-advance chopping. Better than not eating at all, to be frank, and I also rather like the swallowing without chewing aspect that a little steeping gives. This is the fruit I tend to use, although the key point here is really what I have in the fridge. The pomegranate juice below is out of a bottle, but if you’re using out-of-season strawberries, use a squeeze of real juice to steep the berries and replace the mixed seeds with a gloriously jeweled topping of pomegranate instead.
Total Timeunder 30 minutes
One Pot MealYes
Recipe Coursemain course
Taste and Texturecreamy, fruity, sweet, tangy
Type of Dishfruit
- 1 cup finely chopped strawberries
- 1 teaspoon pomegranate juice
- ½ cup diced mango
- ½ teaspoon lime juice
- ¾ cup blueberries
- ½ cup vanilla yogurt
- 2 teaspoons mixed seeds (pumpkin, sunflower, sesame)
Mix the chopped strawberries with the pomegranate juice.
Spritz the mango cubes with the lime juice.
Using 2 tumblers or glasses, layer the ingredients starting with the strawberries and then the mango, blueberries, yogurt, and finally the seeds.
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