Ruby fruit salad

Serve hot or cold for a deliciously healthy dessert and very good with yoghurt for brunch
By Annabel Karmel
Ruby fruit salad
  • Rating:
  • Serves: 2-3
  • Cook Time: 5 minutes
  • Effort: easy


  • 1 large, ripe, juicy peach, halved
  • 2 large, ripe, red plums, halved
  • 20 g butter
  • 2 tbsp caster sugar
  • 1 tbsp rose water, or orange flower water
  • 75 g raspberries
  • 75 g redcurrants
  • 75 g blackberries
  • 1 pomegranate, cut in half and seeds removed


1. Cut each peach and plum half into four pieces. Melt the butter in a large frying pan and place the peach and plum slices in the butter. Cook for 2-3 minutes before turning over and sprinkling with the sugar

2. Cook for a further 2-3 minutes and then pour over the rosewater. Gently stir in the remaining fruits and heat through for 1 minute. Serve hot or cold.

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