Baked fruit salad

Keep your vitamin levels up and stay regular with this delicious fruity dessert. Perfect in the evening or as a tasty breakfast treat. 

By Sarah Heeringa. Photography Amanda Reelick

  • 600g dried fruit (such as prunes, pears, apples, apricots, figs or cranberries)
  • Juice and zest of 1 orange and 2 lemons, plus extra water to make 700ml liquid 
  • 2-3 tbsp honey
  • 1 cinnamon stick 
  • Greek yoghurt to serve, we used Clearwater’s Creamtop Yoghurt from Huckleberry Farms 

Tip fruit and 700ml liquid into a large saucepan. Add the honey and cinnamon stick. Bring to the boil. Stir well, lower the heat and simmer for 10 minutes until slightly syrupy. 

Take pan off the heat and tip the fruits and liquid into a non-metallic bowl. Stir, cover and chill until ready to serve. 

Serve warm with natural yoghurt. 

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