All this cooking makes me crave for something raw.
This is the second time I write about a fruit salad. And again I feel strangely guilty for slicing/dicing a couple of fruits, stacking them together and taking credit for their wonderful flavors. This is so simple to make! And if you have freshly ripe, juicy, organic fruit, your halfway towards creating mouthwatering deliciousness.
The idea for the raw almond sauce for this fruit salad was sparked by a Middle Eastern book we’ve been reading for the past couple of weeks (Saraban: A Chef’s Journey through Persia), which opened the doors towards using more spices such as cardamom, turmeric and cinnamon in our desserts. Yumm!
1 apple, sliced 1 peach, sliced Moroccan mint leaves, to serve
For the raw cardamom almond sauce I used:
1 cup almonds 1 + 1/3 cups water 4 TBSP honey/maple syrup 3 TBSP freshly squeezed lemon juice seeds of 2 green cardamom pods, ground 1 tsp cinnamon 1 tsp turmeric
I added all the ingredients for the sauce in a powerful blender and pulsed for 1-2 minutes until it became smooth and soft. I scooped it out and began to assemble the salads. For each: 1 layer of sauce, 1 apple slice, 1 TBSP sauce, 1 apple slice, 1 TBSP sauce, 1-2 peach slices and so on.
I added the mint, drizzled a bit of honey and sprinkled some almond meal on top of everything and served it up. The crunchiness of the fresh apples, softness of the peach slices and creaminess of the almond sauce make this fruit salad perfect for a fresh breakfast, afternoon snack or as a dessert.