Moroccan fruit salad recipe

Crafted by Chef Jamie Raftery

Portion size
For 2 people

Preparation time 
10 minutes


  • 1 blood orange
  • 1 large orange
  • 1/10 pomegranate
  • 1 white grapefruit
  • 50g black grapes (frozen)
  • 50g cox apples
  • 25ml mint tea and Argan Oil dressing (see recipe)
  • 3g mint leaves (pick small leaves)
  • Cinnamon
  • Citrus Zest
  • Chilli flakes


  1. Peel and cut the blood orange, grapefruit, orange into nice pieces.
  2. Peel and remove fruit from pomegranate.
  3. Cut the apple into thin slices.
  4. Grapes are seedless and frozen overnight.
  5. Pick the mint leaves to garnish.
  6. Weigh out all ingredients, along with 25ml of the dressing.
  7. Gently mix in a stainless steel bowl.
  8. Transfer to serving containers.

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