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Chai-inspired Fruit Salad

By Nevine Elchibini

Serves 4, as a dessert course


2 cups of fresh cranberries
2 apples, unpeeled and sliced
2 pears, unpeeled and sliced
¼ cup maple syrup or honey
1 whole stick of cinnamon
1 whole star anise
¼ tsp ground cloves
¼ tsp ground ginger
¼ tsp ground nutmeg
Juice and zest of 1 small orange
Juice and zest of half a lemon


Place the fruits in a saucepan with the sugar and bring to a boil.
Add the rest of the ingredients and simmer gently for about 10 minutes until thickened. Serve warm on wholesome crepes or pancakes , game meat or turkey or cool and use to top plain Greek style yogurt. Keeps well in fridge for about 10 days or can be frozen.

I like to create healthy recipes that satisfy the sweet tooth while providing antioxidant power. This can be served on its own, to top yogurt, or on pancakes and crepes for breakfast as well as on game meats and turkey


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