Have you ever tried writing nice things about food when you’re absolutely stuffed? It’s a strange sensation for me because I almost always have room for more, but after a three course meal, two desserts (being friendly with the catering staff gets you a long way in life) and a few glasses of wine it’s hard to think appetising thoughts. So rather than talk about how tasty this fruit salad is (which it is) I’ll talk about how easy it is. All you have to do is cut up the fruit and throw it in the slow cooker overnight, if you want it for breakfast, or in the morning if you want it for evening dessert. If you don’t have a slow cooker, I imagine you could do the same thing in a saucepan, just watch it closely as it doesn’t take long to cook that way. The fruit you use doesn’t matter either; I chose winter fruits to fit the warm winter theme, but use whatever you have!
- 2 grapefruit
- 2 apples
- 2 pears
- 4 satsumas
- juice of 2 lemons
- 1 tbsp honey
- 2 tsps cinnamon
- optional: yogurt, chopped nuts, coconut sugar for serving
- Chop all the fruit – I prefer to leave the grapefruit and satsuma in segments and slice the apples and pears into thin wedges because I think it looks better in the bowl like that, but it doesn’t really matter how you cut it up.
- Add all the fruit to a slow cooker. Pour over the lemon juice and honey. Cook on low for 7-8 hours.
- Divide the warm fruit into four bowls and sprinkle over a tablespoon of coconut sugar, chopped nuts, desiccated coconut, or whatever else you fancy, and serve with cream or yogurt or just as it is.