Preserving fruit in the sun such as dates, figs, apricots and plums has been practised for millenniums and dried fruit has remained an important ingredient particularly of Middle Eastern and Mediterranean diets. No need for dehydrators in ancient times, nature took care of everything!
Packed full of potassium, iron, vitamins A and C as well as B complex and antioxidants, a mixed dried fruit salad is a fantastic start to the day. It's always been my preferred breakfast when we've stayed at vegetarian hotels over the decades. Try to choose organic fruits if possible because these don't have sulphites added in the drying process. And not only can you eat it with toasted nuts, it's also very tasty served with porridge, muesli and granola. This recipe serves 4 - 6 people.
Dried Fruit Salad with Toasted Almonds GF SCD
100 g prunes
100 g dried Apricots
100 g raisins
50 g dried Apples
50 g dried pears
2 large orange juiced
rind of 1 large orange
1 cinnamon stick
3 or 4 cloves
50 g toasted almonds served separately
Tip the dried fruit into a large bowl, cover with filtered water until at leat an inch above the fruit then soak the fruit overnight or for at least 2 hours before cooking. The longer you soak the shorter the cooking time.
Tip the soaked fruit and the soaking water into a large pan and add the freshly squeezed orange juice, orange rind, cinnamon stick and cloves.
Put the lid on the pan then bring to the boil and simmer for 15 to 30 minutes or until the fruit is soft.
Leave on one side to cool.
Meanwhile, toast the flaked almonds in a dry frying pan for a couple of minutes until turning brown.
Try to pick out the cloves and serve warm or cold.
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This recipe has been linked to Fat Tuesday, Hearth & Soul Blog Hop, Wellness Weekend, Wholefood Fridays