Mt Eliza Primary School
Kitchen Garden Program
Winter Fruit Salad, Muesli Crumble & Honey Yoghurt
Serves 30
Equipment:
Chopping board
Knives
Peeler
Large serving bowl
Medium mixing bowl, small mixing bowl
Wooden spoon
Measuring cups
Measuring spoons
Oven tray lined with baking paper
Salad servers or large metal spoon
Small saucepan
Ingredients:
Fruit Salad
4 Apples
Muesli
¼ cup honey
4 Pears
4 Oranges (mixed variety)
2 Bananas
2 Mandarins
½ cup fresh mint
1 lemon
⅓ cup olive oil
¼ cup brown sugar
3 cups rolled oats
1 cup sultanas
1 cup shredded coconut
Yoghurt
500ml plain yoghurt
2-3 tbsp. honey (to taste)
What to do:
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Preheat oven to 180
To make the muesli crumble, place rolled oats, coconut and sultanas into the medium mixing bowl.
Put the honey, oil and sugar into a small saucepan. Heat over a medium flame, stirring with a
wooden spoon.
When the sugar has dissolved completely, add the mixture to the dry ingredients and stir
thoroughly. Then spread the crumble mixture into a prepared baking tray and place in the oven for
20 min or until golden brown. While the crumble is toasting, prepare the fruit salad.
Wash the mint and pat dry with a tea-towel. Remove any woody stalks, then finely chop the leaves.
Set aside.
Wash and dry the apples and pears. Peel all the fruit and remove pith, cores and seeds (leave the
skin on apples and pears if you want to, for added colour and nutrition). To remove the orange
peel, you may find it easier to carefully cut the skin away using a small, sharp knife (ask an adult to
show you how to do this safely).
Cut each piece of fruit into bite-sized chunks and add to the large serving bowl.
Squeeze the juice from the lemon over the cut fruit – this will help to stop the pieces of pear, apple
and banana from going brown.
Add the mint to the chopped fruit, and a tablespoon of sugar if you think the fruit mixture is a little
tart.
Stir the mint, sugar and fruit gently with a large metal spoon to combine all the ingredients. Cover
with plastic film and set aside.
Check the crumble and when ready, remove from the oven to cool completely. Break up the
crumble if necessary and place into a serving bowl. Set aside.
Tip the yoghurt into a small mixing bowl and add 2-3 tbsp. honey to sweeten (to taste). Cover with
plastic wrap until ready to serve.
To serve, spoon some of the fruit salad into each bowl, then top with a tablespoon each of yoghurt
and muesli crumble.
At home, you can make the fruit salad the night before and store it overnight in the fridge. The
muesli can also be stored in an airtight container for later use.