When the temperature is cooler, try this seasonal fruit salad for breakfast served hot. Dried fruits contain both soluble and insoluble fibre.
SERVES 4
PREP TIME 10 MINS
COOK TIME 15 MINS
Mixing Bowl
Mixing Spoon
Tea Towel or Cling Film
Saucepan
| 3.5 oz (100g) dried apples |
| 3.5 oz (100g) dried figs |
| 3.5 oz (100g) dried prunes |
| 1 cinnamon stick |
| 1/2 vanilla pod, halved lengthways |
| Finely grated zest and juice of 1 orange |
| 1 tbsp demerara sugar |
| Greek yogurt or porridge, to serve |
| 1. Place all the dried fruits in a mixing bowl. Add the cinnamon, vanilla pod, and orange zest and juice. Pour in 200ml (7fl oz) of boiling water. Cover the bowl and set aside overnight. |
| 2. In the morning, transfer the contents of the bowl to a saucepan. Add the sugar and 150ml (5fl oz) of cold water and bring to the boil. |
| 3. Reduce the heat and simmer very gently, uncovered, for 15 minutes. Remove the vanilla pod and cinnamon stick. Serve with a dollop of Greek yogurt, or with porridge. |
| Fat: 4.51 g | Fiber: 14.28 g |
| Iron: 2.42 mg | Sugar: 107.21 g |
| Calcium: 1006.46 mg | Sodium: 293.27 mg |
| Potassium: 2329.25 mg | Calories: 924.58 kcal |
| Protein: 85.24 g | Vitamin A: 1131.74 IU |
| Vitamin C: 37.27 g | Carbohydrates: 132.3 g |
| Saturated Fat: 1.14 g | Cholesterol: 40 mg |