Exotic Prune Salad

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Exotic Prune Salad

Print Recipe

A lovely, fresh summer fruit salad for a light dessert or breakfast

  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R022

Ingredients

Units Scale

1 pomegranate
2 tbsp maple syrup
Seeds from half of a vanilla bean
2 oranges
150 g Sunsweet prunes
30 g walnuts
1 papaya (about 500 g)
2 tbsp coconut flakes
Some mint leaves

Instructions

  1. Cut the pomegranate in half. Squeeze juice from one half and scoop out the core from the other half. Mix the pomegranate juice with maple syrup and vanilla seeds. Peel the orange (like an apple) and take off the pith. Fillet the oranges, while collecting the juice. Add the orange juice to the pomegranate dressing. Add the prunes to the dressing (cut in half as desired) and let it sit.
  2. Chop up the walnuts and roast them in a small, non-stick pan. Cut the papaya in half, remove the seeds, and peel the papaya. Cut the papaya into pieces. Loosely mix up the prunes with the orange fillet, pomegranate seeds, walnuts, and papaya. Sprinkle coconut flakes on top of fruit salad. Garnish with mint leaves and serve.

Notes

MK2

Nutrition

  • Calories: 232
Print

Exotic Prune Salad

Print Recipe

A lovely, fresh summer fruit salad for a light dessert or breakfast

  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R022

Ingredients

Units Scale

1 pomegranate
2 tbsp maple syrup
Seeds from half of a vanilla bean
2 oranges
150 g Sunsweet prunes
30 g walnuts
1 papaya (about 500 g)
2 tbsp coconut flakes
Some mint leaves

Instructions

  1. Cut the pomegranate in half. Squeeze juice from one half and scoop out the core from the other half. Mix the pomegranate juice with maple syrup and vanilla seeds. Peel the orange (like an apple) and take off the pith. Fillet the oranges, while collecting the juice. Add the orange juice to the pomegranate dressing. Add the prunes to the dressing (cut in half as desired) and let it sit.
  2. Chop up the walnuts and roast them in a small, non-stick pan. Cut the papaya in half, remove the seeds, and peel the papaya. Cut the papaya into pieces. Loosely mix up the prunes with the orange fillet, pomegranate seeds, walnuts, and papaya. Sprinkle coconut flakes on top of fruit salad. Garnish with mint leaves and serve.

Notes

MK2

Nutrition

  • Calories: 232
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Print

Exotic Prune Salad

Print Recipe

A lovely, fresh summer fruit salad for a light dessert or breakfast

  • Prep Time: 30
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Method: import-018
  • Cuisine: R022

Ingredients

Units Scale

1 pomegranate
2 tbsp maple syrup
Seeds from half of a vanilla bean
2 oranges
150 g Sunsweet prunes
30 g walnuts
1 papaya (about 500 g)
2 tbsp coconut flakes
Some mint leaves

Instructions

  1. Cut the pomegranate in half. Squeeze juice from one half and scoop out the core from the other half. Mix the pomegranate juice with maple syrup and vanilla seeds. Peel the orange (like an apple) and take off the pith. Fillet the oranges, while collecting the juice. Add the orange juice to the pomegranate dressing. Add the prunes to the dressing (cut in half as desired) and let it sit.
  2. Chop up the walnuts and roast them in a small, non-stick pan. Cut the papaya in half, remove the seeds, and peel the papaya. Cut the papaya into pieces. Loosely mix up the prunes with the orange fillet, pomegranate seeds, walnuts, and papaya. Sprinkle coconut flakes on top of fruit salad. Garnish with mint leaves and serve.

Notes

MK2

Nutrition

  • Calories: 232

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