Red Grape, Honey, and Pecan Salad

Food of the Gods. Halved red grapes, sliced nectarine, half an apple, finely sliced, diced dates, pecan nuts, a dash each of mixed spice and cinnamon, and a dash of white pepper.

Mix into the fruit a dessert spoonful of soft honey, and allow to stand for 10 to 15 minutes. Add the pecan nuts, and stir in Greek yoghurt. Serve.

Seeing this recipe, a friend said: 'Greek yoghurt is fabulous, and even more so if you use Greek honey... [it has] quite a distinctive, herby flavour...' Which is true. Greek honey is worth trying with this recipe.

Red Grape, Honey, and Pecan Salad

Nectarine Salad

Quarter the flesh of two nectarines, and cut each quarter four times. Stir the nectarines in a bowl with some Grenadine until the nectarines pieces take on something of the colour of the grenadine. Leave to sit for ten to fifteen minutes, before serving the nectarine pieces and the grenadine juice in a bowl, on a bed of two desert spoonfuls of Greek style yoghurt. 

Fabulously easy to make, and delicious!

Pomegranate juice or pomegranate molasses is an alternative to the grenadine which is used in cocktails, mainly for its colour (such as in a 'tequila sunrise') - grenadine was originally made from pomegranate juice. The juice is non-alcoholic. The version I used is Monin brand, and is gluten-free.

Nectarine Salad

Fruit Salad with Walnuts and Havana Rum

Chopped nectarine, plum, apple, banana, and grape, splashed with Havana Club rum (ideally leave the dish standing for a few hours after adding this), and a dash of nutmeg and cinnamon. Serve with double cream.

Fruit Salad with Walnuts and Havana Rum

Nectarine and Pecan Salad

Nectarine and whole pecan nuts in yoghurt. Delicious. Could be topped with a dash of maple syrup.

Nectarine and Pecan Salad