Forget the boring, bland canned fruit salad of your youth, and mix up this effortlessly elegant version instead. Sorrel’s large, spinachlike leaves have a tart, bright flavour, complemented further by lemon. Mint and honey smooth things out, while “adult sprinkles” in the form of toasted almonds ground into a rich, nutty powder act as the metaphorical cherry on top.
TIP: Sorrel can be harder to find (that is, unless you grow it). Replace it with any mild, leafy herb or a mixture, such as basil and/or tarragon.
1 cup (250 mL) raw almonds
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) salt
2 Tbsp (30 mL) honey
2 Tbsp (30 mL) lemon juice
1/4 cup (60 mL) fresh sorrel or basil, thinly sliced
1/4 cup (60 mL) fresh mint, thinly sliced, plus more to garnish
1/2 pineapple, peeled, cored, and diced
6 kiwis, peeled and diced
1 cup (250 mL) plain Greek yogurt or ice cream, for serving
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.