Seasonal Fruit Bowl
Recipes proposed by La Tablée des Chefs France and validated by the Rouen University Hospital
- Portions: 4
- Price: 3 euro per person
INGREDIENTS
For granola:
- 40 g nuts (almonds, hazelnuts, nuts, etc.)
- 20 g squash seeds
- 30 g dried fruit (grapes, apricots, dates, figs, etc.)
- 100 g oats
- 2 tsp sugar, honey or maple syrup
- 2 tsp coconut shavings
- 400 g Greek yogurt
For fruit
- 400 g of seasonal fruit of your choice: apples, pears, oranges, fresh grapes, plums, figs
UTENSILS
- Two salad bowls
- A colander
- A cutting board
- A lemon squeezer / fork
- A cash saver
- Knives
- A pan
- Tablespoons
METHOD
- Place all the fruits in the colander, wash them and place them in a bowl.
- Coarsely chop nuts and squash seeds with a knife.
- In a pan, roast nuts and squash seeds for 1 to 2 minutes, then add oats, dried fruits, coconut chips and honey. Brown for a few minutes while stirring regularly: it must have a nice golden color and agglomerated (have formed small packages).
- Remove from heat and let the granola cool on a plate or in a bowl.
- Peel the fruit and cut into cubes or slices. If you use an orange, ask the chef how to extract the supremes. Gather all your cut fruits in a bowl then add the lemon juice to prevent the fruits from darkening, gently mix all the fruits without damaging them.
- Prepare the bowls: evenly distributed first the yogurt, then the fruits and finally the crunchy granola. All you have to do is enjoy!
