Poached Plum, Fig and Hazelnut Fruit Salad
This dish is actually a recreation of a fruit salad I ordered at a cute little café in Brisbane a few weeks back. I just thought the combination was so creative and really delicious. Since figs and plums are both in season at the moment and don’t cost the earth as they usually do, I had to try it before it was too late. The café served the salad of a bed of natural greek yoghurt. I decided to veganise my version and create a simple tart cashew cream to go with mine, and I enjoyed it a lot more. But that’s probably because I have never liked greek yoghurt. If your not vegan or avoiding dairy you can go ahead and use a good quality greek yoghurt and save yourself some time. The flavours pair beautifully. Hope you enjoy the recipe.
| Poached Plum, Fig and Hazelnut Fruit Salad | Print |
- 4 fresh figs
- ⅓ cup roughly chopped hazelnuts
- pea sprouts
- 4 plums
- ½ cup coconut sugar
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- Cashew cream:
- 1 cup cashews (soaked for at least 4 hours)
- pinch salt
- 1 tsp apple cider vinegar
- juice of 1 lemon
- ¼ cup water
- Begin by poaching your plums: cut the plums into quarters and remove the pit. Place the plums, coconut sugar, cinnamon and vanilla extract in a small pot with 3 cups of water.
- Bring to the boil, then reduce heat and simmer for about 15 minutes or until plums are soft
- Remove plums from water and allow to cool while you prepare the rest of your ingredients
- Slice your figs into quarters and roughly chop your hazelnuts
- For the cashew cream: blend all ingredients in a blender and blend until smooth and creamy
- Add a big dollop of the cashew cream at the base of your dish and assemble plums and figs on top. Top with chopped hazelnuts and garnish with pea sprouts
