When I scroll through restaurant menus online (everyone has their passion eh?), I’m always shocked by how expensive fruit salad are. You want me to pay HOW MUCH for some chopped up fruit?? Are they made of gold or what?
And then I started making fruit salad at home and found out why that is.
Because you see, fruit salad are a bit more finicky that they seem. As it turns out, prepping fruit takes forever. Washing, drying, peeling, chopping, segmenting… There’s no shortcut to be used and the technical skills needed to make the perfect fruit platter are very demanding. Plus, unlike many desserts, fruit salad cannot be made in advance.
As for many of life’s finest things, simplicity truly is the ultimate sophistication, and a beautiful fruit bowl is difficult to top for a light, refreshing breakfast or dessert. So I suppose in a way, it’s worth the premium restaurants make you pay for it.
Or you know, the effort to DIY.
If you have a little bit of extra time in the morning or last-minute guests for dinner, take the 10 or so minutes to make this delightfully simple, perfectly balanced pink fruit salad.
Despite how intricate it looks and complex it tastes, it’s actually very simple to put together.
All in all a truly grape way to start the day or end the meal on a light, colourful note!
- 1 pink grapefruit
- Handful raspberries
- 2 tbsp Greek or coconut yoghurt
- 1 tsp rose syrup
- Light drizzle of orange blossom water
- Paleo granola to serve
- Using a sharp knife, cut off the peel and white pith from the grapefruit and cut it in segment.
- Mix together the yoghurt and rose syrup and spread onto a small plate or bowl.
- Arrange the fruit on top of the yoghurt and drizzle with a little bit of orange blossom water.
- Sprinkle with some paleo granola and serve immediately.