Anne Morgan Delia Smith’s winter fruit salad is a dried fruit salad made with prunes, apricots, figs, and raisins soaked overnight in water, then gently simmered and finished with orange zest and juice. There is no sugar in it at all because Delia says it tastes better without, and it serves 4 to 6 from her Complete Cookery Course.
I made this for the first time when I wanted a fruit salad in January and there was nothing decent in the fruit bowl. Dried fruit soaked and simmered with orange turns into something that tastes like it took hours, but the actual work is 10 minutes plus an overnight soak.
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How Is This Different From a Fresh Fruit Salad?
Delia’s fresh fruit salad uses tropical fruits like mango, pineapple, and lychees in a spiced lime syrup. This winter fruit salad uses dried fruit simmered in its own soaking water, so it is warm, dark, and rich instead of bright and cold.
I think of the fresh version as a summer dessert and this one as a winter breakfast or a light pudding after a heavy Christmas dinner.
Winter Fruit Salad Ingredients
- 110g (4 oz) prunes
- 110g (4 oz) dried apricots
- 110g (4 oz) dried figs, hard stalk ends cut out
- 110g (4 oz) large raisins
- Zest and juice of 1 orange
- 425ml (15 fl oz) natural yoghurt, to serve
- 50g (2 oz) chopped, toasted hazelnuts, to serve
How To Make Delia Smith Winter Fruit Salad
- Soak overnight: Place the prunes, apricots, figs, and raisins in a deep bowl. Cover with 725ml (1¼ pints) of cold water, making sure all the fruit is immersed. Leave to soak overnight.
- Simmer: The next day, drain off 75ml (3 fl oz) of the soaking water and discard. Transfer the fruit and remaining water to a small saucepan. Cover, bring to a simmer, and cook gently for about 10 minutes until all the fruit feels tender when tested with a skewer.
- Add the orange: Stir in the orange zest and juice. Tip the whole lot into a shallow serving bowl and leave to cool.
- Chill and serve: Cover with cling film (plastic wrap) and refrigerate until cold. Serve spooned into dishes with the natural yoghurt and toasted hazelnuts handed round separately.
Why No Sugar?
Delia says she came to the conclusion it tastes better without sugar, and I agree because the dried fruit is already sweet from being concentrated and the orange juice adds enough brightness. Adding sugar on top would make it cloying.
If you find it too tart, a drizzle of honey works better than sugar because it dissolves into the warm syrup. But try it without first.
When To Serve a Warm Winter Fruit Salad
Delia lists this under brunch and breakfast, but I also serve it as a light pudding after a heavy meal. It is perfect after Christmas dinner when nobody wants anything rich but still wants something sweet.
You can serve it warm straight from the pan or cold from the fridge. I prefer it cold with thick yoghurt, but warm with a spoon of cream works too.
How Long Does It Keep?
Covered in the fridge, it keeps for up to 5 days. The flavour improves after a day because the orange soaks deeper into the fruit.
Add the yoghurt and hazelnuts fresh each time you serve it. The nuts go soft if left sitting in the syrup.
Nutrition Facts
- Calories: 320 kcal
- Fat: 6g
- Carbohydrates: 58g
- Fibre: 8g
- Protein: 10g
Nutrition is estimated per serving based on 4 servings, including yoghurt and nuts.
What is a winter fruit salad?
A winter fruit salad uses dried or preserved fruit instead of fresh because good fresh fruit is hard to find in winter. Delia’s version soaks prunes, apricots, figs, and raisins overnight and simmers them with orange. No sugar needed.
Can I use different dried fruits?
Yes. Dates, dried cranberries, or dried cherries all work. Keep the total weight the same at 440g of mixed dried fruit. I have swapped the raisins for dried cranberries at Christmas and it was good.
Is this the same as a dried fruit compote?
Very similar. A compote often uses wine or tea as the soaking liquid and adds spices like cinnamon or star anise. Delia’s version uses plain water and orange, which keeps it simpler and lighter.
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Delia Smith Winter Fruit Salad Recipe
4
servings10
minutes10
minutes20
minutesDelia Smith’s winter fruit salad is made with dried prunes, apricots, figs, and raisins soaked overnight in water, then gently simmered and finished with orange zest and juice. There is no sugar in it at all, because Delia says it tastes better without. It serves 4 to 6 and is from her Complete Cookery Course.
I made this for the first time when I wanted a fruit salad in January and there was nothing decent in the fruit bowl. Dried fruit soaked and simmered with orange turns into something that tastes like it took hours, but the actual work is 10 minutes plus an overnight soak.
Ingredients
110g (4 oz) prunes
110g (4 oz) dried apricots
110g (4 oz) dried figs, hard stalk ends cut out
110g (4 oz) large raisins
Zest and juice of 1 orange
425ml (15 fl oz) natural yoghurt, to serve
50g (2 oz) chopped, toasted hazelnuts, to serve
Directions
- Soak overnight: Place the prunes, apricots, figs, and raisins in a deep bowl. Cover with 725ml (1¼ pints) of cold water, making sure all the fruit is immersed. Leave to soak overnight.
- Simmer: The next day, drain off 75ml (3 fl oz) of the soaking water and discard. Transfer the fruit and remaining water to a small saucepan. Cover, bring to a simmer, and cook gently for about 10 minutes until all the fruit feels tender when tested with a skewer.
- Add the orange: Stir in the orange zest and juice. Tip the whole lot into a shallow serving bowl and leave to cool.
- Chill and serve: Cover with cling film (plastic wrap) and refrigerate until cold. Serve spooned into dishes with the natural yoghurt and toasted hazelnuts handed round separately.
Notes
- Soak fruit overnight for the best texture. No sugar needed. Keeps 5 days in the fridge. Add yoghurt and hazelnuts fresh each time you serve.
