Breakfast fruit salad with pecan granola
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Tara Fisher
Breakfast fruit salad with pecan granola
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
244Kcal
Fat
11gr
Saturates
5gr
Carbs
27gr
Sugars
23gr
Fibre
5gr
Protein
6gr
Salt
0gr
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Sarah Randell
Our former Food Director, and previously food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of Family Baking and Marmalade; A Bittersweet Cookbook among others.
Ingredients
- 2 peaches (or nectarines)
- 4 apricots
- ¼ ripe cantaloupe melon
- 50g blackberries
- juice of ½ lemon
For the honey yogurt
- 250g Greek yogurt
- 2 tsp clear honey
- zest of 1 lemon
For the pecan granola
- 25g porridge oats
- 25g pecans, roughly chopped
- ½ tsp ground cinnamon
- 1 tbsp clear honey
Step by step
Get ahead
Make the granola ahead and store in an airtight box – it will keep for at least 5 days.
- Preheat the oven to 150°C, fan 130°C, gas 2. For the granola, mix the oats, pecans and cinnamon in a bowl, then tip onto a small baking tray.
- Drizzle the honey over the granola mix and stir to combine, then spread out the mix. Bake it for 30 minutes, stirring halfway, then tip the granola into a bowl and leave it to cool and crisp up.
- Mix the yogurt with the honey and most of the lemon zest.
- Stone and slice the peaches and apricots. Peel, deseed and slice the melon. Arrange on a platter with the blackberries and sprinkle with the lemon juice.
- To finish, scatter the granola on top of the fruit and serve with the honey yogurt, scattered with the remaining lemon zest.
