EVERYTHING RED FRUIT JARS WITH COCONUT YOGHURT
PREP TIME 10 MINUTES SERVES 4
2 medium red dragon fruit, cut into 2cm pieces
125g fresh raspberries
2 cups (560g) coconut yoghurt
250g fresh cherries
250g fresh strawberries, sliced
½ cup (25g) toasted coconut flakes cardamom crumble (optional), to serve
1 Divide dragon fruit and raspberries among four jars. Top with yoghurt, cherries and strawberries.
2 Just before serving, scatter with coconut flakes and cardamom crumble, if you like.
CARDAMOM CRUMBLE
PREP + COOK TIME 10 MINUTES (+ COOLING) MAKES ABOUT ½ CUP
Combine ½ cup rolled oats, 2 tablespoons chopped pistachios, 1 tablespoon honey, 1 tablespoon melted butter and ½ teaspoon ground cardamom in a small bowl. Heat a large heavy−based frying pan over medium heat; cook oat mixture, stirring with a wooden spoon, for 3 minutes or until toasted and golden brown. Remove from heat; cool in pan.
EXOTIC FRUIT SALAD WITH SPICY CARAMEL
PREP + COOK TIME 25 MINUTES SERVES 4
2 large ripe mangoes (1.2kg)
½ small pineapple (450g)
½ small honeydew melon (650g)
2 Lebanese cucumbers (260g), chopped coarsely
1 fresh long red chilli, chopped finely mint sprigs, to serve
SPICY CARAMEL
This story is from the Issue 68 2021 edition of The Australian Women's Weekly Food.
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This story is from the Issue 68 2021 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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