FRESH AND FRUITY DESERTS YOU’LL LOVE

Transform normal, everyday fruits into stunning, easy-to-make mouth-watering deserts.

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Gone are the days where your fruit just sits in the bowl on the counter. It’s time to rediscover the fun side of fruit…



Pink Lemonade
Serves 4

INGREDIENTS

• 250g strawberries, hulled
• 3 cups lemonade
• 300ml whipping cream
• 1/3 cup store-bought lemon curd
• 1/3 cup coconut flakes, toasted, plus extra to serve 1 ½ cups pink candyfloss

METHOD
1. Thinly slice five strawberries into rounds and quarter the remaining strawberries.
2. Place quartered strawberries and lemonade into a small pot and bring to a boil.
3. Reduce heat and simmer for five minutes, mashing with a fork during cooking until the strawberries soften slightly and the liquid thickens.
4. Leave to cool for 10 minutes.
5. Beat cream to soft peaks with an electric mixer. Gently fold the lemon curd and coconut into the whipped cream.
6. Divide the lemon curd cream in half. Add cooked strawberries into half the mixture, but do not stir.
7. Layer four glasses with the lemon curd cream, the ripple strawberry cream and fresh strawberries.
8. Top with candyfloss and sprinkle over additional coconut flakes.

TIP:
For a showstopper dessert, assemble this treat in alarge glass serving bowl.



Charred Peaches With Berry-Rosewater Yoghurt
Serves 4

INGREDIENTS

• 150g strawberries, sliced
• 1 Tbsp rosewater (optional)
• 1 cup vanilla yoghurt
• 6 peaches, halved and pitted
• 2 Tbsp pistachios (or almonds), roughly chopped

METHOD
1. Place the strawberries and rosewater (if using) into a food processor; blend until smooth. 

2. Swirl through the yoghurt and set aside in a bowl.
3. Heat a greased grill pan and cook peaches cut side down for 5 minutes, or until charred and tender.
4. Divide peaches between serving plates. Spoon berry-rosewater yoghurt over peaches and sprinkle with nuts.

TIP:
You can swap out the peaches for plums, nectarines or any other stone fruit.



Melon Salad With Lime & Mint Crushed Ice
Serves 4

INGREDIENTS

• ½ large pineapple
• ½ spanspek
• 1.2kg seedless watermelon
• ¼ cup mint leaves, plus extra to serve

For the crushed ice:

• 1/3 cup finely chopped mint
• 2 Tbsp icing sugar
• 1 Tbsp lime or lemon juice
• 2 cups ice cubes

METHOD
1. Peel and thinly slice the fruit.
2. Layer pineapple, spanspek and watermelon slices with mint leaves in four serving bowls. 

3. Blend all the crushed ice ingredients together.
4. Sprinkle crushed ice over fruit salad and garnish with fresh mint to serve.

TIP:
Blitz all the ingredients with 1 cup yogurt for a refreshing smoothie.



Apple Pie Doughnuts
Serves 4

INGREDIENTS

• 6 store-bought cinnamon doughnuts
• ½ cup maple-flavoured syrup, slightly heated
• 1 red apple, cored and sliced into rounds
• 1 green apple, cored and sliced into rounds
• Vanilla ice-cream, to serve

METHOD
1. Slice doughnuts in half, horizontally.
2. Brush 1 Tbsp of syrup onto the apple slices.
3. Toast doughnuts and apple slices in batches on a heated greased grill pan until doughnuts are lightly browned on both sides and the apple is tender.
4. Stack doughnut halves and apple slices on serving plates, making four stacks of three doughnut layers each.
5. Top with ice cream and drizzle with remaining syrup to serve.

TIP:
This will be equally delicious made with pears. Sprinkle with toasted pecans for added crunch.

Recipes: Courtesy Of My Kitchen