Dried Fruit Salad, Honey & Lemongrass
This recipe was originally nammed ‘winter fruits’ recipe and when I looked at it to publish it, I realized it was not only a winter one…
Dried fruits can be eaten all year long and all full of virtues.
The first essential one is that they are easy to digest.
Then they are full of vitamins, minerals and trace elements.
For example, dried apricots are good for fighting hyper-tension thanks to a low percentage of sodium and a lot of potassium. Raisins have four times more trace elements that fresh grapes (calcium, iron, magnesium and potassium).
Here’s a simple recipe you can prepare beforehand and store in your fridge. To be tasted with your breakfast, as a snack or as a dessert (add some whipped coconut milk Chantilly for a delightful combination).
- 30 cl water
- 1/2 cup honey
- ½ cup lemongrass bits or 2 lemongrass sticks
- Half an organic orange cut into small bits
- Half an organic lemon cut into small bits
- 1 crushed cardamom pod
- 1 star anise pod
- 5 thin slices of fresh ginger unpeeled
- 300 g mix of dried apricots, dried prunes, raisins and dried figs
- ground cinnamon (optional)
- Mix the water, the honey, the lemongrass, the orange and lemon, the cardamon and anise pods as well as the ginger
- Display the dried fruits in a large bowl
- Let it simmer for 5 minutes on low heat and pour on the dried fruits
- Let it cool down and keep refrigerated for one day before serving topped with cinnamon (optional)
- You can also serve the winter fruits with a coconut milk chantillyEnjoy !