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How this worksServings: 6
Ingredients
- 1 cup raw almonds
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 2 Tbsp honey
- 2 Tbsp lemon juice
- 1/4 cup fresh sorrel or basil, thinly sliced
- 1/4 cup fresh mint, thinly sliced, plus more to garnish
- 1/2 pineapple, peeled, cored, and diced
- 6 kiwis, peeled and diced
- 1 cup plain Greek yogurt or ice cream, for serving
Instructions
- Preheat oven to 300 F (150 C). To make almond sprinkles, spread almonds on baking sheet and toast for 20 minutes, until fragrant. Cool completely. Add to food processor or blender along with cinnamon and salt, and pulse until a powder forms, leaving a bit of texture. Transfer to airtight jar and store at room temperature for up to 2 weeks.
- For syrup, combine honey and lemon juice in small saucepan over medium heat until thinned out. Remove from heat, stir in sorrel and mint, and let sit for 10 minutes. Add to large bowl along with pineapple and kiwi. Toss to combine and refrigerate until chilled, about 1 hour.
- To serve, spoon fruit salad into bowls, dollop with yogurt or a scoop of ice cream, spoon over almond sprinkles, and garnish with additional mint. Serve chilled.
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