Winter Fruit Salad

Prep: 20 mins

Cook: 10 mins

Difficulty: Easy

Serves: 6


600g good-quality ready-to-eat dried fruits (such as prunes, pears, apricots, figs, cranberries)

3 tbsp clear honey

1 vanilla pod, split lengthways

1 Earl Grey tea bag

1 tbsp fresh lemon juice

mascarpone or Greek yogurt, to serve


Tip the fruits and 700ml/11⁄4 pints cold water into a large saucepan. Add the honey and vanilla, scraping the seeds from the pod into the pan. Bring to the boil. Stir well, lower the heat and simmer for 10 minutes until slightly syrupy.

Take the pan off the heat and stir in the tea bag. Leave to infuse for 10 minutes.

Discard the tea bag and vanilla pod, tip the fruits and liquid into a non-metallic bowl and pour over the lemon juice. Stir, then leave to cool. Cover and chill until ready to serve.

Recipe from Good Food magazine, November 2002

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Cranleigh Magazine