Seasonal fruit with rosewater dressing and yoghurt

Name: Seasonal fruit with rosewater dressing and yoghurt recipe
Yield: 4
Ingredients: 1 small papaya, peeled, cut into wedges; 1 punnet strawberries, trimmed; 2 kiwi fruits, peeled, halved; 1 cup whole grapes; Seeds from 1 pomegranate; 1 cup loosely packed mint leaves; 500g natural yoghurt or coconut yoghurt, to serve; 1/4 cup (90g) runny honey; 2 tbs rosewater; 1/4 tsp ground cardamom; Juice 1 lemon or lime

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Seasonal fruit and rosewater dressing with yoghurt — Seasonal fruit with rosewater dressing and yoghurt

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by Tom Walton

Sep 06, 2020

This sweet and nourishing dish proves breakfast is anything but boring.

1 small papaya, peeled, cut into wedges
1 punnet strawberries, trimmed
2 kiwi fruits, peeled, halved
1 cup whole grapes
Seeds from 1 pomegranate
1 cup loosely packed mint leaves
500g natural yoghurt or coconut yoghurt, to serve

Rosewater syrup (makes approx. 150ml)

1/4 cup (90g) runny honey
2 tbs rosewater
1/4 tsp ground cardamom
Juice 1 lemon or lime

Method

1.

For the syrup, combine ingredients in a small saucepan with 2 tbs water and place over medium heat. Stir for 3-5 minutes until mixture is combined. Taste and adjust with more lemon or honey to your preference.
2.

Gently toss the fruits and mint in the syrup and allow to macerate for 5 minutes then serve with the yoghurt spooned over to finish. Alternatively, spoon some yoghurt onto plates, arrange the fruits and spoon over the rosewater syrup and mint to serve.

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