Pickled fruit salad with honey labne

Pickled fruit salad with honey labne

3.7 3 ratings

Prep. 15min

Total 27 h 20min

6 portions

Ingredients

Honey labne

Greek-style natural yoghurt
500 g
honey
30 g

Pickled fruits

water
120 g
orange zest only (4 cm strips), no white pith (flesh segmented and reserved)
1
vanilla bean paste
1 tsp
verjuice (see Tips)
375 g
honey
200 g
rhubarb trimmed and cut into thin pieces (5 mm)
200 g
strawberries hulled and cut into halves
250 g
pears cored and cut into thin wedges (5 mm)
2
peaches stones removed and cut into thin wedges (5 mm)
2
fresh mint
1 sprig
edible flowers for decorating (optional - see Tips)

Difficulty

easy

Nutrition per 1 portion

Sodium 104.6 mg

Protein 8.7 g

Calories 1472.3 kJ / 350.6 kcal

Fat 2.1 g

Fibre 9.6 g

Saturated Fat 1.1 g

Carbohydrates 65.8 g

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