Late summer fruit salad

Late summer fruit salad

What's your idea of a perfect Saturday morning? For me, it's waking up without an alarm clock, enjoying a cup of joe and heading out for a leisurely stroll (when it's not raining, that is). Typically I find myself making my way towards food markets, which are easily stumbled upon in London. In fact, one of my favourite things about living in the city is the vast selection of markets to pick from depending on your taste and mood. From antiques and crafts to street food and farmers markets, Londoners are truly spoiled for choice. That being said, more often than not I end up visiting Spa Terminus in Bermondsey, one of my local markets. It's a really cool setup - wholesale food producers and distributors are based in railway arches, and on Saturday mornings many of them open their doors to the public. You can find tasty British cheeses to sample, freshly baked loaves of bread, local honey (yes, there are bees in London!), a rainbow of fruits and vegetables, aromatic coffee, ice cream and gelato - the list goes on - all in a really unique setting. Here are some photos from my visit this weekend...

This late summer fruit salad takes its inspiration from the many fruit salads I've tried over the years (my mom used to make loads of beautiful fresh fruit salads when we were kids) and the fleeting summer season. At the market I picked up some lovely borage honey from the London Honey Co, a light honey from the blue starflower (another name for borage).  I wanted a light and summery honey to add a little something extra to the beautiful Victoria plums, raspberries and black grapes in this salad, and this luscious honey definitely fit the bill. I also picked up a few sweet figs to add to the mix because I simply couldn't resist them when I laid eyes on them!

I hope you have been making the most of the last few weeks of summer while it is still with us. This salad is a lovely way to celebrate the end of the glorious season.

-xo KA  

Late summer fruit salad

This salad can be adapted according to the season. Plums of all shapes and varieties are everywhere in London at the moment, but I imagine that nectarines, apples, pears, apricots (really any fruit of the Rosaceae or rose family) would also be lovely in the place of the Victoria plums. I used borage honey, but any light honey will work well. To make this recipe vegan, substitute the honey for pure maple syrup or agave nectar.

Ingredients:

  • 8 Victoria plums, stoned and cut into 1-inch pieces
  • 2 figs, cut into eighths
  • 1 cup raspberries, halved if large
  • 1 cup black grapes, halved
  • 1/4 cup freshly squeezed orange juice (from 1 large orange)
  • 1 teaspoon borage honey
  • 1 sprig mint, leaves, plus more to garnish

Method:

Place the plums, figs, raspberries and grapes in a large bowl. In a separate small bowl or jar, add the fresh orange juice and honey and whisk to combine. Pour the orange juice and honey mixture over the fruits. Add the mint leaves, and gently toss to combine. Top with a few more mint leaves to garnish.

Serves four.

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