Kiwifruit and Blueberry Salad

Kiwifruit and Blueberry Salad


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Fresh kiwifruit and blueberries mix with wine and lemon peel in this tasty, fresh treat. A lovely dessert.

Lynn Lewis

Serves: 4 

  • 1⁄2 cup (55 g) slivered almonds
  • 8 kiwifruit
  • 1⁄2 cup (125 ml) port or red wine
  • few small strips lemon peel
  • 250 g blueberries
  • icing sugar, for garnish
  • raspberry cream
  • 150 g frozen raspberries, thawed
  • 4 tablespoons icing sugar
  • 2 teaspoons vanilla sugar
  • 2 tablespoons raspberry liqueur or almond liqueur
  • 1⁄2 cup (125 g) thickened cream

Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Dry roast slivered almonds in a pan over medium heat until golden, tossing to prevent burning. Transfer to a plate and leave to cool. Peel kiwifruit and slice crosswise.
  2. Place port and lemon peel in a pan. Bring to a boil; add kiwifruit. Reduce heat to low. Poach fruit 1 minute. Remove pan from heat. Remove fruit with a slotted spoon, discarding lemon peel, and leave to cool. Arrange on serving plates with blueberries.
  3. To make raspberry cream, place raspberries in a fine sieve over a bowl. Press berries with the back of a spoon to make a fine purée without any seeds. Reserve a little purée for decoration. Stir icing sugar, vanilla sugar and raspberry liqueur into purée. Fold in cream.
  4. Dust kiwifruit and blueberries with icing sugar. Spoon a little raspberry cream onto plates. Using a teaspoon, swirl in a little reserved purée. Scatter on roasted slivered almonds.

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