Blackberry and lychee salad with yogurt

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

    1 person made this

    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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