Fruit salad with Moroccan dressing

This is the perfect end to a banquet – sweet, refreshing and warm with the spice of cassia. Use colourful seasonal fruit such as grapes, rockmelon, apple, pear, mandarin and banana and make the dressing in advance if you like as it keeps for at least a week in the refrigerator.

• serves

  6

• prep

  10 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• mixed seasonal fruit, cut into chunks 
• 10 mint leaves, torn

Dressing

• 250 ml water
• 3 tbsp sugar 
• 1 small piece of cassia bark 
• 2 tbsp lemon juice 
• 2 tsp orange blossom water

Chilling time 1 hour

Instructions

Place the dressing ingredients in a saucepan and bring to the boil, then reduce the heat and simmer for 5 minutes. Leave to cool then refrigerate for 1 hour. Mix the fruit and mint with the dressing.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.