I’m quite partial to berries.
Cranberries, blackberries, blueberries, raspberries, strawberries, goji berries. I like them all. I’d even quite happily choose sour red currents over other snacks. Considering i’m opening up, i’ll be honest and say I get really excited when i see unique berries, there’s a festive mix of berries that my organic grocer stocks in December/January with yellow raspberries. In some ways, a little tease as they are only available for a short time. Actually, who am I kidding, i love them!
One recent find was a punnet of Myrtus Berries. They are very juicy with a slight strawberry flavour. They are a winter berry and are a stunning topper for warming porridge.
As you may have gathered, i would quite happily eat berries straight from the punnet. However, occasionally it’s good to mix things up. This fruit salad recipe was one of those instances where it could have gone horribly wrong, an experiment if you will. But alas, a refreshing, slightly sweet and tart fruit salad full of goodness was the result. The antioxidants from the mixed berries are a delight for our immune system. The addition of LSA* boosts the good fats and fibre. I chose balsamic vinegar as it heightens the berry flavour and sweetness. It’s true, balsamic vinegar is a flavour enhancer.
2 Cup Mixed Berries (i used blackberries, blueberries and strawberries)
3 Tablespoons Balsamic Vinegar
1/4 Cup LSA*
4 Tablespoons Coconut Crunch
In a bowl, combine mixed berries and Balsamic vinegar.
Place in fridge to marinate, minimum 1 hour but overnight is okay too.
Once marinated, stir LSA through the Balsamic berries. Be gentle so as not to break up the berries.
To serve: Place berries gently on platter and top with coconut crunch.
*LSA is commonly found in ground powder form. It is a combination of linseeds (flaxseeds), sunflower and almonds. It contains essential fatty acids to boost circulation, eye, brain and heart health. LSA is also naturally rich in protein for use in fundamental bodily processes and fibre for healthy bowels.