Fruit brochettes with rosewater cashew cream

Fruit brochettes with rosewater cashew cream


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About this recipe: Serving fresh fruit threaded on skewers is an attractive alternative to making a fruit salad and is a great way of pairing complementary fruit. It will entice children to eat more fruit, too. Here an exotic nut cream flavoured with rosewater transforms the simple combination of ripe apricots and cherries.

Norma MacMillan

Serves: 4 

  • 12 ripe apricots, about 300 g (10½ oz) in total
  • 32 ripe sweet cherries, about 250 g (8½ oz) in total, stoned
  • Rosewater cashew cream
  • 100 g (3½ oz) unsalted cashew nuts
  • 120 ml (4 fl oz) apple juice
  • 2 tsp rosewater
  • To decorate (optional)
  • 1 tsp icing sugar
  • fresh mint leaves

Prep:50min  ›  Ready in:50min 

  1. First prepare the rosewater cashew cream. Grind the cashew nuts in a food processor or blender to a fine powder, then continue grinding until it starts to clump together slightly. Alternatively, use a pestle and mortar to grind the nuts. Add 2 tbsp of the apple juice and grind again. Continue adding the apple juice a little at a time, grinding after each addition to ensure that the juice combines well with the nuts, to form a pale creamy mixture.
  2. Stir the rosewater into the cashew and apple cream and transfer to 4 small pots or a serving dish. Cover and chill for at least 30 minutes. (It can be made up to a day ahead.)
  3. Halve and stone the apricots, then cut them into wedges. Thread the apricots and cherries onto 8 wooden skewers. Place the skewers on plates, serving 2 per portion.
  4. Put the icing sugar in a tea strainer and dust a little over the fruit brochettes. Decorate with fresh mint leaves and serve with the rosewater cashew cream.

Each serving provides

copper, B1, C, B6, E, folate, niacin, potassium

Some more ideas

*To serve the fruit brochettes hot, soak the skewers in warm water for 10 minutes before threading on the fruit. Place in a foil-lined grill pan and sprinkle with 1 tsp icing sugar. Cook under a preheated hot grill for about 3 minutes, then turn and sprinkle with another 1 tsp icing sugar. Grill for a further 2–3 minutes or until hot and lightly browned in places.
*Try other fruit pairings on the skewers, for example wedges of kiwi fruit with chunks of banana, chunks of Galia or Ogen melon with whole strawberries, or chunks of pineapple with halved ready-to-eat prunes.
*Serve the brochettes with orange and honey yogurt instead of the cashew cream. Mix 1 tsp orange-flower water and 2 tsp clear honey with 300 g (10½ oz) plain low-fat yogurt.

Plus points

*Cherries were almost certainly grown in the orchards of Mesopotamia, but their cultivation in Europe is much more recent. They are a particularly good source of potassium. Eaten on a daily basis, they appear to help lower levels of uric acid and thus may reduce any risk of developing gout.
*A nut cream is a healthy alternative to dairy cream as a topping for desserts, because although nuts have a high fat content, the majority is the ‘healthier’ monounsaturated type.
*Apple juice provides good amounts of potassium, which, with sodium, is important for maintaining fluid balance, regulating blood pressure and keeping a healthy heart. Apple juice is also a good natural sweetener.

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