Orange Segments, Blueberries and Cinnamon

 Another simple fruit salad, made with orange segments and blueberries, and dressed with single cream and a dusting of ground cinnamon. 

Melon, Orange and Red Grape Salad

Two different colours of melon, with red grapes and orange segments.  Soused in some white wine and some Grenadine.

Allow to stand in the fridge for a couple of hours.

Served with a Greek style yoghurt, and a dusting of nutmeg. 

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, Orange, Grape and Apple Fruit Salad

A simple and delicious fruit salad, made with two colours of mango (white and orange), slices of red and green apple, chopped orange pieces, and purple grapes. 

Served cool, in some single cream.

Orange and Mango Fruit Salad with Bourbon

I'm partial to slightly alcoholic fruit salads, and this is an example. Made with segments from three easy-peel oranges, and a selection of red, yellow and green mango pieces. Mix the fruit together in a serving bowl.

Add two measures of Bourbon whiskey (according to taste), and stir together. Allow to stand (covered) for twenty minutes.

Add two dessert spoonfuls of Greek style yoghurt. Stir a couple of times, and serve. Also good served with walnuts, and a pinch of nutmeg. A great pick me up if you are slightly under the weather.

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.

Mango and Apricot Salad with Red and Black Wild Rice

The black and red wild rice was cooked for thirty minutes on the hob, in unsalted water.

While the rice was being prepared, I chopped up the mango and the apricots (careful with the stones!), and the orange pieces. They can be soused in a little white wine and allowed to stand for half an hour, but the dish is delicious without this. I like a slight alcoholic undercurrent to a fruit salad, which is a personal taste.

When the rice is ready, cool it in a sieve under cold running water. Add the fruit and the rice to the serving bowl, and pour the single cream over the the top. Voila. Delicious!

Fruit Salad with Spiced Yoghurt

A Fruit salad containing apple, seeded orange, and melon pieces, plus red seedless grapes, dressed in three dessert spoonfuls of yoghurt (or yoghurt made with soya, which is a pretty good substitute). The Yoghurt was flavoured with a quarter teaspoonful each of mixed spice and ground mace.

Mix the yoghurt and the spices in a small bowl and decant into the serving bowl. Lay the fruit pieces on top, and give the fruit a couple of swirls before serving.

Fruit Salad with Seedless Red Grapes

A classic fruit salad of orange, melon, mango, red grape, and apple. Served with a dressing made with creamy Jersey milk mixed with pomegranate molasses (about 50-50), seasoned with nutmeg and mace. Made in a trice. 

Fruit Salad with Seedless Red Grapes

Creamy Porridge with Rhubarb and Ginger

Three sticks of rhubarb, topped and tailed, and split lengthwise, and then chopped into smaller pieces laterally. Cooked in the juice of two small oranges, and two teaspoonfuls of powdered ginger, and two teaspoonfuls of sugar. Simmered until the rhubarb lost its structure. 

Two handfuls of porridge oats cooked in water, a little milk and some single cream until it had a smooth consistency (around ten to fifteen minutes, stirring occasionally). The rhubarb was added to the serving bowl first, then the porridge was spooned in. Delicious and easy to make!

Creamy Porridge with Rhubarb and Ginger

Yellow Carrot and Orange Soup

Freshly squeezed orange juice, blended yellow carrots, red lentils, vine tomato, spring onion, vegetable stock, white pepper, oregano, sage, coriander, smoked paprika, and a little nutmeg. The yellow carrots (how they used to be) came from Sainsbury's. 

Yellow Carrot and Orange Soup