Best 2 Fruit Salad With Cardamom And Nutmeg Recipes

Indulge in a symphony of flavors with our tantalizing fruit salad, an exquisite blend of fresh, juicy fruits, aromatic spices, and a hint of nuts. This vibrant dish is not only a feast for the eyes but also a delightful treat for your taste buds. Discover a medley of sweet and tangy flavors as you savor each bite, enhanced by the warmth of cardamom and nutmeg, while the crunch of nuts adds a delightful textural contrast. With variations ranging from a classic fruit salad to a tropical extravaganza and even a refreshing sorbet, this article offers a diverse selection of recipes to suit every palate. Embark on a culinary journey as we explore the vibrant flavors and textures of this delectable fruit salad.

Let's cook with our recipes!

CARDAMOM-FLAVORED FRUIT SALAD (SALATAT AL-FAWAAKIH)

Cardamom-Flavored Fruit Salad (Salatat Al-Fawaakih) image

From: "Classic Vegetarian Cooking from the Middle East & North Africa"-Arabian Gulf. This is the BEST fruit salad my husband or I have ever tried! It's easy, healthy, refreshing and WONDERFUL. You have to like cardamom to really appreciate it though. You may find yourself doubling the sauce in the future because you want to drink it up. I don't repeat very many recipes because there are too many new ones to try but this one is repeated over and over during cantaloupe season. I'm sure it would work with other fruits as well but I like this combo so much I haven't experimented.

Provided by Engrossed

Categories Dessert

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 medium cantaloupe, peeled and cut into 1/2-inch cubes (2 lbs)
2 medium seedless oranges or 2 medium tangerines, peeled sectioned and sections cut in half
2 medium apples, peeled cored and cut into 1/2-inch cubes (I use Fuji)
1/2 cup seedless raisin (I use golden)
1/2 cup honey
2 tablespoons water
1/2 teaspoon ground cardamom
1/4 cup fresh lemon juice or 1/4 cup orange juice

Steps:

Sauce: In a small saucepan, combine honey, water and cardamom and bring to a boil, stirring a few times simmer for 2 minutes and remove from heat. Stir in lemon juice and cool completely.
When sauce is cooled- toss it together with the fruit and refrigerate until it's ready to be served.
Make sure to include some of the sauce with each serving!

FRUIT SALAD WITH CARDAMOM AND NUTMEG

Fruit Salad With Cardamom and Nutmeg image

For breakfast, lunch or dinner! A combination of fresh and canned fruit with complimentary spices and a wee bit of no fat sour cream. Nice light lunch. Chill time not included in timing.

Provided by Derf2440

Categories Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 banana, sliced
1 apple, cored, quartered and sliced, do not peel (we like Macs)
1 grapefruit, peeled and cubed
1 (284 ml) can orange sections, in pear juice or 1 (284 ml) can water, no sugar added
1 (14 ounce) can peaches, sliced, in pear juice or 1 (14 ounce) can water, no sugar added
1 (14 ounce) can pineapple chunks or 1 (14 ounce) can pineapple slices, quartered, in pineapple juice, no sugar added
1/2 lime, juice of
1 teaspoon ground cardamom
1 teaspoon freshly grated nutmeg
1 pinch salt
1/2 cup fat free sour cream

Steps:

In a large bowl add banana, apple and grapefruit, gently stir to mix.
Add the orange segments and peaches with their juice.
Add the pineapple, reserve the juice.
Stir to mix.
Add enough of the pineapple juice to nearly cover all of the fruit; squeeze the lime juice over all and gently stir to mix.
Sprinkle the cardamom, through a sifter over all then grate the nutmeg over the fruit, add a pinch of salt; stir gently to mix.
Place the no fat sour cream in the centre on top of the fruit.
Cover lightly with plastic wrap and chill for 30 minutes or up to 1 hour.
Serve with a muffin or toast and enjoy!

Nutrition Facts : Calories 147.5, Fat 0.8, SaturatedFat 0.3, Cholesterol 1.9, Sodium 42.5, Carbohydrate 35.7, Fiber 3.6, Sugar 24.9, Protein 2.8

Tips:

Use a variety of fruits to create a vibrant and flavorful salad.
Choose fruits that are ripe and in season.
Cut the fruits into uniform pieces so that they cook evenly.
Do not overcrowd the pan when cooking the fruits.
Cook the fruits over medium heat, stirring frequently.
Add the cardamom and nutmeg during the last few minutes of cooking.
Serve the salad warm or chilled.

Conclusion:

Fruit salad with cardamom and nutmeg is a delicious and refreshing dish that can be enjoyed for breakfast, lunch, or dinner. It is also a good source of vitamins, minerals, and fiber. The cardamom and nutmeg add a warm and fragrant flavor to the salad, making it a unique and special treat.