OH! Magazine - Australian Version December 2018 - Page 23

AUSTRALIAN BANANAS’ SUMMER FRUIT SALAD Up your salad game this summer, with this super special banana fruit salad. How to make it: 1. To make the basil sugar: Place sugar and basil in a small food processor. Process and until finely chopped. Transfer to a jar, refrigerate until needed. 2. For the fruit salad: Combine all the fruit in a large bowl. Spoon over two thirds of the basil sugar and stir gently to coat. 3. Sprinkle over the pistachio then remaining basil sugar. 4. Scatter over the basil leaves or flowers and serve with yoghurt. Tips • Basil sugar will keep for up to three weeks in the fridge in an airtight jar. • This salad can be adapted for each season. For example: • Autumn fruit salad combo: Banana, apple, grapes, kiwi fruit, pear, nashi and passionfruit • Winter fruit salad combo: Banana, apple, custard apple, mandarin, nashi, persimmon, kiwi fruit and passionfruit • Spring fruit salad combo: Banana, grapes, melon, pineapple, tangelo, berries and passionfruit. What you’ll need: 4 bananas, sliced (Lady Finger or Cavendish) 1 small pineapple peeled, chopped 2 mangoes peeled and chopped 300g cherries, pitted 2 peaches, chopped 1 cup purple grapes sliced 250g strawberries hulled, halved 2 kiwi fruit peeled, chopped ½ cup pistachio kernels, toasted and roughly chopped Small basil leaves or edible flower, to garnish (optional) Thick greek yoghurt, to serve Basil sugar ¼ cup white sugar 6 large basil leaves Serves: 6 For more recipes visit australianbananas.com.au OH! MAGAZINE ( DECEMBER 2018 ) 23