Preparation Time
40 minutes
Serves
4-6
Puree
Mash some strawberries with some breast milk.
Finger Food
Chop some peaches and strawberries into chunky pieces and serve.
Ingredients
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2 peaches, pitted
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2 white peaches, pitted
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4 apricots, pitted
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4 kiwi fruit, peeled
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200g strawberries, hulled
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100g blueberries
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100g caster sugar
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Juice of ½ lemon
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Juice of 1 large orange
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A few fresh mint leaves, to decorate
‘For me, fruit is the best dessert,’ says Italian chef Gennaro Contaldo. ‘Different fruits can be used, depending on the season, but sugar and citrus fruits are typically used for the dressing. When fruit macerates (soaks), a sweet syrup develops and enhances the taste of the fruit. This simple summer dessert is delicious served with lemon sorbet. It’s easy, nutritious and packed with vitamins.’
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Slice the peaches, white peaches, apricots, kiwi fruit and strawberries. Place in a bowl with the blueberries.
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Combine the sugar with the lemon and orange juices in a small bowl and mix well until the sugar has dissolved.
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Pour the liquid over the fruit in the bowl, decorate with mint leaves. Cover and allow to macerate for at least 30 minutes before serving.
Pregnant? Blueberries and strawberries are packed with vitamin C, necessary to build your baby’s bones and aid skin growth.
Recipes adapted from Gennaro Contaldo’s Italian Family Favourites (£14.99, Pavilion). Recipe photography by David Loftus.