A twist on the traditional fruit salad made with dried fruits and served with Greek yoghurt.
- 130g (63999) Caterers’ Choice Australian Dried Apricots
- 130g (64948) Caterers’
Choice USA Pitted Prunes
- 130g (64944) Caterers’
Choice Turkish Dried Figs
- 130g seedless raisins
- ½ tsp (55741) Caterers’ Choice Ground Cinnamon
- 1L water, almost boiling
- 1 orange, zested and juiced
- 600g (17960) Farmers Union Greek Style Natural Yoghurt
1. Prepare the fruit
Two hours before serving place the fruit in a bowl with the cinnamon and cover with water. Cover with a small plate with a weight so all the fruit is covered with water. Wrap in a towel and set aside for 2 hours.
2. To serve
Add the orange zest and juice, mix. Serve in bowls with a dollop yoghurt in summer or warm custard in winter.
Read the ultimate guide to creating a healthy school canteen