This fruit salad recipe is my current favourite breakfast and features in my morning at least three days a week. I watched Nadiya Hussain making a version of this on TV one lazy weekend morning and I immediately headed to my fridge to replicate it.
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I buy berries, grapes and parsley every week, and I keep bags of cherries in the freezer for smoothies. Dried fruit and seeds are staples in my kitchen cupboard, so I always have the basic ingredients to whip up a batch of this super tasty breakfast.
Parsley in a fruit salad might not be to everyone’s liking, but I urge you to give it a go. Adding fresh herbs to meals is an easy way of getting more nutritious greens in your diet. The parsley in this recipe balances out the sweet fruit to make the dish a luscious yet refreshing breakfast.
You can get Nadiya’s exact recipe Fruit Salad Fattoush in her cookbook Nadiya’s Family Favourites, which includes an indulgent topping of toasted cinnamon tortillas.
I haven’t included quantities below because the beauty of this fruit salad recipe is that it works with whatever fruit you have in your fridge and freezer. It’s ideal for using up leftovers such as a wrinkled peach or the last two bruised strawberries.
Ingredients
Frozen cherries
Strawberries, halved
Raspberries
Green grapes, halved
Red grapes, halved
Blueberries
Dried pineapple, roughly chopped
Soft dried apricots, roughly chopped
Pumpkin seeds
Handful of fresh parsley, roughly chopped
Directions
Simply wash your fresh fruit, chop everything up and mix together.
I make a large bowl of this and store it covered in the fridge. It keeps well for at least a few days. Just avoid adding fruit that browns once chopped, such as apples and bananas. You can always add these other fruits just before serving if you have a banana to use up.
Tip: You’ll soon learn the quantities that work for you, but as a guide, I fill my 2-litre glass Pyrex bowl with chopped fruit then add a handful of dried pineapple, 2 or 3 chopped dried apricots, and 15g of fresh parsley.
This is the bowl I have. The lid keeps the fruit salad fresh and it’s tough enough to stack things on top of it in the fridge.
