Late Summer Fruit Salad with Pomegranate and Pistachio



  1. Slice the plums and the nectarines, removing the stones and scatter on a large plate.
  2. Sprinkle over a handful of raspberries, the pomegranate seeds and the finely chopped pistachio nuts.
  3. In a small bowl, whisk together the natural yoghurt, runny honey and a tablespoon of milk to loosen. Drizzle over the fruit and decorate with edible violas. Serve immediately.


You can add any fruit of your choice, figs would work, fresh apricots, ripe pears etc. Substitute a flavoured yoghurt if you prefer.

Nutrition Facts

Serving Size 2

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Ren Behan - Author Wild Honey and Rye at