Blueberry, Banana and Walnut Fruit Salad

A simple fruit salad with blueberries from the fridge, chopped banana, and two handfuls of walnut pieces, in some single cream. Also excellent with Greek style yoghurt.
 

Blueberries, Mixed Nuts, and Yoghurt Fruit Salad

A couple of scoops of fresh blueberries from the fridge, plus mixed fruit and nuts sourced from the local co-op. Served with three dessert spoonfuls of Greek yoghurt. Prepared in 90 seconds. A breakfast that will keep you going all day. Delicious!

 

Strawberry and Blueberry Fruit Salad

A simple and delicious fruit salad, made with chopped blueberries and Strawberries.

The fruit was prepared and decanted into a bowl, to which was added a couple of dessert spoonfuls of demerara sugar (any form of granulated sugar will do instead). Stirred together, and allowed to stand for an hour or so. The juices of the fruit will emerge by their interaction with the sugar.

Served with a dressing of fresh cream. Add grated nutmeg if you prefer a spiced flavour to the dish.

Banana and Blueberry Fruit Salad

I've made variations on this simple fruit salad before. I added  half a teaspoonful of maple syrup to the mixture of chopped banana and seventy five grams of fresh blueberries. Then mixed the fruit in with three dessert spoonfuls of Greek yoghurt.  Packed with nutrition and flavour!

This my 900th published recipe.

Blueberry, Strawberry, and Orange Fruit Salad

This morning's breakfast: a fruit salad with three fruits, served on a bed of Greek yoghurt, after being soused in some white wine and sugar overnight.

The (Stirlingshire) strawberries were quartered, and the blueberries served whole. The (Spanish) orange was cut into slices and the peel was cut off with a sharp knife. After that the orange segments were diced.

About ten minutes of preparation time, but the resulting dish is well worth it.

Mango, Blueberry, and Pecan Nut Fruit Salad

Made with a selection of three different varieties of mango (one will do), a handful of blueberries, and some chopped pecan nuts. Swirled together with two dessert spoonfuls of Greek style yoghurt. About three minutes of preparation time!

Orange, Blueberry, and Deglet Nour Date Salad

A really easy, quick and delicious fruit salad, made with segments from three small oranges, 125 g of fresh blueberries, and six destoned and chopped Deglat Nour dates.

Once the fruit is prepared, decant to the serving bowl. Add a five second drizzle of maple syrup, and a whisky tumbler full of white wine. Stir together for a minute or two. Then add about a third of a cup of milk. Stir again for half a minute. Ready to eat!

Plain yoghurt, or Greek style yoghurt will do in place of the milk. Also excellent when served with walnut pieces.

Apple and Blueberry Fruit Salad

Simplicity itself - core an apple, and cut into quarters. Then cut the quarters into three lengthwise strips. Then chop the strips into small pieces using a sharp knife.

Wash about 50g of blueberries, drain, and then add both ingredients to a serving bowl.

I found some milk-free soya yoghurt (unflavoured) in Asda today. Not as pretty as milk based yoghurt or cream, but tastes delicious, and is kinder to my digestive system. Stir two dessert spoonfuls of the yoghurt through the fruit. 

The dish is best served with a  drizzle of maple syrup.

Blueberry, Grape and Mango Fruit Salad

Mango and melon chunks, with seedless red  or green grapes, plus two handfuls of blueberries. Add to the dish.

Add eight dessert spoonfuls of double cream to the serving bowl (whipped or unwhipped according to preference), and a dessert spoonful of authentic maple syrup.

Simple, and completely delicious!

An alternative to the maple syrup is pomegranate molasses, if you have that to hand in your cupboard. A quite different flavour, but equally delicious with fruit and cream!

Blueberry, Black Grape and Strawberry Fruit Salad

A three berry fruit salad, soused in white wine, scotch whisky, and sugar. I used about 150g of Strawberries, 100g of grapes, and about 50g of blueberries.

Halve the strawberries, and half the grapes. Add the strawberries, grapes and blueberries to a bowl and pour in a glassful of white wine, a shot glass of blended scotch whisky, and a dessert spoonful of granulated sugar. Stir together.

Best served after a couple of days in the fridge. Stir occasionally, so that the fruit is evenly marinaded in the alcohol and sugar.

Serve with double or single cream. Delicious! Hard to go wrong with a strawberry based fruit salad!

Pineapple and Blueberry Fruit Salad

Fresh pineapple chopped into cubes and halved blueberries, mixed with soft honey and left to stand for fifteen or twenty minutes. Add ground cinnamon and white pepper, plus a dash of grenadine. Stir and serve.

Tinned pineapple in juice will be fine as an alternative to fresh pineapple, though you might want to reduce the quantity of honey if you use the juice.

Pineapple and Blueberry Fruit Salad

Blue Curaçao Fruit Salad

Blueberry, Date, Peach and Banana salad, soused in Blue Curaçao liqueur.

Fruit ingredients - blueberries, peach, dates, and mashed ripe banana.

The blueberries, chopped peach, and stoned and chopped dates mixed together, and soused in blue curaçao

Layer the bottom of a serving bowl with the mashed ripe banana, and decant the soused fruit on top. Ready to serve! 

Blue Curaçao

Blueberry and Date Salad

A simple and delicious fruit salad, which can be prepared in two or three minutes. 100 grams of blueberries, 8 stoned dates, and two or three dessert spoonfuls of double cream.

Blueberry and Date Salad

Pear, Blueberry & Strawberry Fruit Salad

The basis of this dish is strawberries in sugar and blended Scotch whisky, a take on Strawberries Rombauer, from the 'Joy of Cooking', which recipe I posted a few days ago. So the main part of the description is essentially the same. 

The strawberries were topped to remove the green collar, then each was sliced in two, at an angle, rather than straightforward halving. This increases the surface area of the strawberries. 

After cutting, they were decanted into a glass bowl, and given a coating (two table spoons worth) of ordinary refined sugar (caster sugar does just as well). A large dash of blended Scotch whisky was added also. The mixture was stirred for a couple of minutes, to dissolve the sugar and spread it evenly through the strawberries. 

A Scottish twist is the addition of a couple of shakes of white or black ground pepper, which gives the final flavour a little edge. 

The bowl was set aside and covered with a plate, and left altogether for four hours, to allow the osmotic pressure of the sugar to extract some of the juices in the strawberries. The mixture was stirred at least once an hour. If the bowl is placed in the fridge, the process will take place more slowly. Outside the fridge, the dish will be ready to eat after four hours, at room temperature. 

I added to the bowl about 100 grams of blueberries, and a Conference pear, cored and thinly sliced. Allowed to sit for fifteen minutes after stirring in to the strawberries. 

The contents of the bowl were stirred again for two minutes before the fruit was decanted into a dish containing some Scottish single cream. 

Pear, Blueberry & Strawberry Fruit Salad

Pear, Plum & Blueberry Salad

Another quick to prepare fruit salad, made with whole blueberries, and slices of pear and plum. Mixed with two spoonfuls of Greek Style Yoghurt.

Pear, Plum & Blueberry Salad

Plum and Blueberry Salad

Plum and blueberry salad, soused in a mixture of whisky and port, with a dash of maple syrup, left to stand overnight, and served with Scottish double cream. Fruit from Aldi. Cream from the Co-op.

Plum and Blueberry Salad