Blackberry and lychee salad with yogurt

Blackberry and lychee salad with yogurt


1 person made this

This gourmet fruit salad is made special with flaked almonds and exotic fruits topped with a creamy yogurt, marsala and biscuit crumb mixture.

Lynn Lewis

Serves: 4 

  • 2 tablespoons flaked almonds
  • 2 ripe peaches
  • 1 tablespoon lemon juice
  • 250 g blackberries
  • 1 can (560 g) lychees, drained
  • 1⁄2 cup (125 ml) freshly squeezed orange juice
  • 3 tablespoons dry marsala or sherry
  • pinch of ground nutmeg
  • 2 teaspoons icing sugar
  • 50 g small amaretti biscuits
  • 1 cup (250 g) yoghurt
  • 2 teaspoons vanilla sugar
  • mint or lemon balm leaves, for garnish

Preparation:20min  ›  Ready in:20min 

  1. Dry roast flaked almonds in a pan over medium heat until golden, tossing to prevent burning. Transfer to a plate.
  2. Halve peaches and cut into slices. Place in a bowl; drizzle with lemon juice to prevent discolouration. Add blackberries and lychees. Combine orange juice, marsala, ground nutmeg and icing sugar in a bowl. Drizzle mixture over fruit. Place mixture in serving bowls.
  3. Place amaretti biscuits in a freezer bag. Seal, place on a flat surface and crush with a rolling pin to make fine crumbs. Combine yogurt, vanilla sugar and amaretti crumbs. Spoon over fruit. Add flaked almonds and mint leaves.

cook's tip

To make vanilla sugar, push a dried vanilla bean into a jar of sugar. After about two weeks, take it out. The vanilla flavour and aroma will have permeated the sugar.

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