10-minute berry dessert
Use up frozen berries to create this simple berry pudding – serve with ginger biscuits for an easy dessert at your next get-together
Autumn fruit salad with pomegranate dressing
Serves 4
Easy
Prep:
Serve this salad as part of a weekend brunch alongside some thick Greek yogurt and nutty, seedy granola for crunch
Skip to ingredients
- 1 pink grapefruit
- 1 orange
- 1 pomegranatehalved
- 1 tbsp honey or maple syrup
- 1 pearcut into thin wedges
- 1 red applecut into thin wedges
- handful of grapes
- 1 tbsp flaked almondstoasted
- Greek yogurtto serve
- nut and seed granolato serve
Nutrition: per serving
- kcal167
- fat3g
- saturates0.3g
- carbs29g
- sugars25g
- fibre5g
- protein3g
- salt0g
Method
step 1
Peel, then segment the grapefruit and orange by slicing between the membrane. Put the segments in a bowl, then squeeze the left-over peels into a second bowl to extract any juice. Spoon half the pomegranate seeds into the bowl with the fruit, then squeeze the juice from the other pomegranate half into the bowl with the citrus juice. Combine the fruit juices with the honey or syrup.
step 2
Toss the citrus segments and pomegranate seeds with the pears, apples and grapes, then tip onto a serving platter. Pour over the fruit juice mixture, then scatter over the almonds and serve with yogurt and granola, if you like.
