Warm fruit salad with chocolate and almonds

Warm fruit salad with chocolate and almonds

By
From
Green Kitchen At Home
Serves
4
Photographer
David Frenkiel

This little gem is simple but brilliant. Giving the fruit salad a quick tour in the oven elevates the flavours, brings out the juices and melts the dark chocolate on top. It’s such a simple dessert to throw together if you have friends over, and it feels a whole lot more exciting than a plain old platter of fruit.

It’s a popular Swedish dessert that is normally made with white chocolate. We make it with dark chocolate, salted nuts and flaked coconut for extra crunch and goodness. Adapt the choice of fruit to the season.

Ingredients

Quantity Ingredient
1 teaspoon sea salt
100g almonds, see note
2 ripe bananas, peeled
3 kiwi fruits, peeled
3 fresh apricots, stones removed
2 plums, stones removed
10 fresh strawberries, tops removed
10 fresh cherries, stems removed and pitted
1 lime, zested and juiced
50g good-quality dark chocolate, (70 per cent cocoa solids)
30g flaked coconut

To serve

Quantity Ingredient
full-fat plain unsweetened yoghurt of choice

Method

  1. Preheat the oven to 200°C and line a baking tray with parchment paper.
  2. Place 1 tablespoon of boiled water and the salt in a medium-sized mixing bowl and stir until dissolved. Add the almonds and mix until combined. Transfer the almonds to the baking tray and bake for about 10 minutes or until lightly toasted. Remove from the oven and set aside.
  3. Meanwhile, prepare the fruit salad. Cut the fruit into bite-sized pieces and transfer to a baking dish. Drizzle over the lime juice and toss until well coated. Roughly chop the salted almonds and sprinkle them over the fruit salad. Grate over the chocolate then scatter the flaked coconut and lime zest on top.
  4. Bake for 7–8 minutes or until the fruit is warm and juicy, the chocolate has melted and the flaked coconut is golden.
  5. Serve topped with a dollop of yoghurt.

Tips:

  • For a nut-free alternative, replace the almonds with sunflower or pumpkin seeds.

    For a vegan alternative, replace the yoghurt with a plant-based yoghurt such as coconut or soy.
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