Blackberry and lychee salad with yogurt
20 minutes
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
1 person made this
Ingredients
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
Directions
Preparation:20min ›
Ready in:20min
- Dry roast flaked almonds in a pan over medium heat until golden, tossing to prevent burning. Transfer to a plate.
- 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.
- 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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