School recipes: Fruity salad!

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.

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Read the ultimate guide to creating a healthy school canteen