Fruit salad with plums and grapes

Name: Fruit salad with plums and grapes
Prep time: 20 min
Total time: 80 min
Yield: 4
Ingredients: 3 tbsp cane sugar; 300 g blue grapes; 60 g hazelnuts; 2 tbsp peppermint; 300 g plums; 1 tsp olive oil; 1 pinch cinnamon; 1 tbsp lemon juice

desserts summer Autumn

Total: 1 hr 20 min. | Active: 20 min.

vegan, lactose-free, gluten-free

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Fruit salad is not the most unusual of desserts yet it remains a popular one. Fresh, seasonal fruit is utterly delicious and will never go out of fashion. To put a new spin on this traditional dessert, I have used grapes and plums for an autumnal twist. I infused the fruit with mint and lemon juice one afternoon and then garnished the dish with caramelized hazelnuts prior to serving.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

Fruit salad
300 g	plums, pitted, quartered
300 g	blue grapes, halved
2 tbsp	peppermint, finely chopped
1 tbsp	lemon juice

Nut brittle
60 g	hazelnuts
3 tbsp	cane sugar
1 tbsp	water
1 pinch	cinnamon
1 tsp	olive oil

How it's done

Fruit salad

Mix the fruit with the mint and lemon juice, cover and leave to infuse for approx. 1 hr.

Nut brittle

Toast the hazelnuts in a frying pan over a medium heat until golden brown, transfer to a clean tea towel, rub off the skins. Bring the sugar and water to the boil in a wide pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the cinnamon, oil and hazelnuts, mix, immediately spread onto a sheet of baking paper, leave to cool, coarsely chop.

Plate up the fruit salad, top with the nut brittle.

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