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Really, Truly Gorgeous Dried Fruit Salad

Really, Truly Gorgeous Dried Fruit Salad

  • Cook

    30 m
  • Ready In

    9 h 30 m
PixiePixiePixie

PixiePixiePixie

A really, truly gorgeous dried fruit salad that i serve in the evenings to share with my mum and sisters over a good movie. I use organic pine nuts, and rain forest honey... of course, you don't have to, but sometimes these little touches help, I think. Add the pine nuts however much or little you like 'em, about 2 ounces is good for me. I serve this in sundae glasses, to show off the fruit, with plain yogurt and a sprinkling of Demerara sugar.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Place the figs, apricots, prunes, cranberries, raisins, and golden raisins into a bowl. Pour in just enough water to cover. Cover the bowl and soak overnight, at least 8 hours.
  2. Pour the fruit with the soaking water into a saucepan. Stir in the pine nuts and honey. Bring to a simmer; cook, stirring occasionally, until the fruit is tender but still holds its shape, about 30 minutes. Remove from the heat; return the fruit and liquid to the bowl, being careful not to break up the fruit. Cool to room temperature.
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Reviews

midwestchef
12

midwestchef

1/12/2011

I was very pleased with this salad. Of course, I had to tweak it somewhat (don't think I've ever made a recipe without at least one change). I was afraid that it didn't have enough liquid, so I added two cups of o.j. before simmering. And since I didn't have pinenuts, I used cashews left from Christmas. I would rename it "Really, Truly Delicious Dried Fruit Salad as it isn't really that pretty! Served it to a crowd of 20 this evening and they all seemed to love it. Thanks, Pixiex3

foodiemonster
10

foodiemonster

1/10/2011

My grandmother added some spices that really enhanced the flavors and made the whole house smell divine: She would add a few sticks of cinnamon, 2-3 cloves and sometimes when available- 2-3 crushed cardamom pods with seeds while simmering. She served it hot in winter and fall and called it "hot fruit compote". We would top our ice cream with it, and when cold we would top it on cottage cheese. and dip with plain or graham crackers. She did not add nuts or cranberries to it, I think that is a good idea Pixie!.- Thanks for reminding me of this recipe I haven't made it for years.

Courtneymarie
2

Courtneymarie

11/20/2011

I'd do just cranberries and one other fruit, or maybe both figs and apricots, and serve with ice cream or greek yogurt

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