RED FRUIT SALAD WITH SPICED YO­GHURT

Woman’s Day (Australia) - - Every­day food -

SERVES 4 PREP + COOK 15 MINS + COOL­ING & REFRIGERATION ½ cup wa­ter 2 tbsp honey 1 cin­na­mon stick 3cm piece fresh gin­ger, cut into thin match­sticks 2 car­damom pods, bruised 2 whole cloves 1 whole star anise 500g piece wa­ter­melon, rind re­moved, cut into small wedges 250g straw­ber­ries, halved 250g red seed­less grapes, halved 250g cher­ries, halved, seeds re­moved 1½ cups Greek-style yo­ghurt ¼ cup sliv­ered pis­ta­chios mi­cro herbs, to serve (op­tional)

Stir wa­ter, honey, cin­na­mon, gin­ger, car­damom, cloves and star anise in a small saucepan over medium heat un­til honey dis­solves. Bring to boil. Re­duce heat, sim­mer, un­cov­ered, 2 mins un­til liq­uid re­duces by half. Re­move from heat. Cool com­pletely.

Com­bine wa­ter­melon, straw­ber­ries, grapes and cher­ries in a bowl. Driz­zle with half the cooled syrup. Re­frig­er­ate 10 mins. Stir re­main­ing syrup through yo­ghurt. Serve fruit salad topped with pis­ta­chios and mi­cro herbs, along with the yo­ghurt mix­ture.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.