It’s the start of January, and for many of us that means an end to the indulgences of the Christmas season and renewed resolutions to eat healthily – good, fresh foods, sensible portion sizes and the five-a-day of fruit and veg. What better recipe, then, than one for an African-style fruit salad inspired by Burning Embers?
Fruit features throughout the meals in Burning Embers, because it’s a key part of Kenyan cuisine. Towards the end of the book, Rafe lays out a breakfast fit for a queen for Coral: champagne, freshly squeezed pineapple juice, scrambled ostrich eggs, caviar, toast, exotic jams, eucalyptus honey, coffee and Coral’s favourite fruit salad. The following recipe is just what I had in mind for this breakfast. Enjoy!
Ingredients – choose from the following:
- Cut up as you like and mix in a bowl.
- For flavour, you can add mint leaves, sugar, honey, coconut milk, pineapple juice or orange juice. If you want to keep the fruit fresh, a couple of squirts of lemon juice does the job. In some parts of Africa, they add crushed peanuts and avocado as well.
- Serve as it is, or with some natural yoghurt or sorbet (lemon is very resfreshing). Or if you prefer, throw the salad in a blender and blitz to a delicious and detoxifying smoothie.