Grapefruit + Blood Oranges with Honey + Coriander Seed Toasted Oats

Fruit salad isn't normally my thing. It's probably a hangover from those tins of fruit salad from the 70's that were served up at school in a pool of evaporated milk. This recipe from Anna Jones however has opened me up to fruit salad again. I made a couple of changes to the recipe, namely mixing my grapefruit with some blood oranges and serving the fruit with a carrot and turmeric yoghurt from Brown Cow Organics. Both the fruit and yoghurt came from Abel & Cole, so I knew it was the best quality, and believe that nothing but the best would do here.

I served it up as a 'pudding' after a light light, but it would indeed work as a breakfast or as a finale to a supper if you have guests over. I urge you to give it a go - the combination of its ingredients is nothing short of pure magic.

Grapefruit + Blood Oranges with Honey + Coriander Seed Toasted Oats

Serves 2

As you can see in the image above, I opted to slice my grapefruit. I hindsight, I would recommend that you segment the grapefruit instead as the membrane between the juicy flesh can be a bit tough. The oranges, being smaller are fine sliced.

1 - 2 grapefuits, depending on size
2 - 3 blood oranges, depending on size
2 tbsp honey
1 tsp butter
4 tbsp rolled oats
1 tsp vanilla paste
100g plain yoghurt (I used carrot + turmeric)

Peel and segment or slice your grapefruit and oranges, taking care to rid of any big bits of bitter pith. If you have any pieces of fruit peel with juicy flesh attached, keep them to use in the syrup. Bash the coriander seeds in a pestle and mortar until they have broken down a little and smell fragrant.

Put a small pan on a medium heat, add the coriander seeds and toast them for a minute until they smell toasty and more fragrant. Take the pan off the heat and add 2 tablespoons of cold water and the honey then squeeze in the juice from any bits of fruit that you have saved. Put the pan back on the heat and simmer for a minute or so until the liquid all bubbles down to a thick syrup.

In another pan melt the butter until it is foamy, then add the oats and toast, stirring them all the time until they are buttery brown and smelling great. Add the vanilla paste and stir for another minute or so.

Put the grapefruit and orange slices on a large plate (or two smaller plates), pour over the warm syrup and top with the yoghurt and oats and a little more honey if you like things sweet.