(peeled and cored)
|300 g g|| strawberries
|3|| kiwi fruit
|3|| green apples
(peeled and segmented)
|150 g g||red grapes red grape|
|2 punnets punnet||blueberries blueberry|
|1 handfuls handful||pomegranate seeds pomegranate seed|
For the basil and ginger syrup
|2 cm cm|| ginger
|100 ml ml|| orange juice
|50 g g||icing sugar icing sugar|
|0.5 packs pack|| basil
(bashed with a rolling pin)
|1 tub tub||low fat yoghurt low fat yoghurt|
|1 bunches bunch|| mint
(leaves picked and leaves finely chopped)
Fruit salad with basil ginger syrup and minted yoghurt
This is a great healthy fruit salad recipe, which still has the wow factor to be served up at a special occasion thanks to the additions of minted yoghurt and a punchy basil and ginger syrup.
- Begin by preparing the syrup. Combine the sugar and orange juice in a pan and bring up to a simmer. Once the sugar has dissolved, add the ginger and basil to the pan and leave to infuse for at least 20 minutes (or ideally overnight).
- Chop the fruit into pieces of roughly the same size and mix together in a large serving bowl. In a separate dish, stir the fresh mint through the yoghurt and set aside until required.
- Strain the syrup through a fine sieve, discarding the basil and ginger. Pour over the fruit and sprinkle the shredded basil over the top, serving immediately with the minted yoghurt on the side.