Tropical Fruit Pots

Name: Tropical Fruit Pots
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8
Ingredients: 410 g can apricots in fruit juice; 2 balls of stem ginger in syrup, finely chopped, plus 2tbsp syrup from the jar; ½ tsp ground cinnamon; Juice of 1 orange, plus 3 oranges, cut into segments; 1 mango, peeled, stoned and chopped; 1 pineapple, peeled, core removed and chopped; 450 g pot Rachel's organic coconut yogurt; 3 tbsp. good-quality lemon curd; 34 tbsp light muscovado sugar

A fresh and fruity finish to your dinner party

By The GH Kitchen TeamPublished: 12 December 2006

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Yields:

Prep Time:

20 mins

Cook Time:

5 mins

Total Time:

25 mins

Ingredients

410 g can apricots in fruit juice
2 balls of stem ginger in syrup, finely chopped, plus 2tbsp syrup from the jar
½ tsp ground cinnamon
Juice of 1 orange, plus 3 oranges, cut into segments
1 mango, peeled, stoned and chopped
1 pineapple, peeled, core removed and chopped
450 g pot Rachel's organic coconut yogurt
3 Tbsp. good-quality lemon curd
34 tbsp light muscovado sugar

Directions

1. Step 1
  Drain the juice from the apricots into a pan and stir in the syrup from the ginger. Add the chopped stem ginger, ground cinnamon and orange juice. Put over a low heat and stir gently. Bring to the boil and simmer for 2-3min to make a thick syrup.
2. Step 2
  Roughly chop the apricots and put into a bowl along with the mango, pineapple and segmented oranges. Pour over the syrup. Divide among eight 300ml (½ pint) glasses or dessert bowls.
3. Step 3
  Beat the yogurt and lemon curd together in a bowl until smooth. Sprinkle with muscovado sugar and spoon a generous dollop over the fruit or chill if not serving immediately.

Per Serving:

Calories: 220
Total carbs: 51 g
Sugars: 10 g
Total fat: 1 g
Saturated fat: 1 g

What to read next

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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