1 lge or 2 sml persimmons, peaches or nectarines, about 200g in total peeled and diced
1 passionfruit
few drops of pure almond essence (optional)
pomegranate seeds or blueberries to garnish
extra diced persimmon, peach or nectarine to garnish
Instructions
In a lge bowl, combine the burghul with about 1 cup
water and stir to combine. Cover and leave to soak
for 30 mins to soften the burghul. Drain well in a
sieve and return to the bowl.
Add the rolled oats, apple juice, almonds, pine
nuts, sunflower kernels, apricots, figs, brown
sugar, grated apple and diced persimmon. Fold into
the burghul.
Cut the passionfruit in half. Place a sieve over
the bowl of muesli and spoon the passionfruit pulp
and seeds into it. Press until the juice has passed
through the sieve and only the seeds are left
behind. Discard the seeds
Add the almond essence, if using, and a little
more apple juice, if needed, to make a moist but
not sloppy consistency. Keep, covered, in the
fridge until ready to eat, then serve topped with
pomegranate seeds or blueberries, plus additional
persimmon. The muesli can be kept in the
refrigerator, tightly covered, for up to 2 days.
Stir it well before serving, and then add the
fresh fruit garnish.
Serving
Suggestions
Can be served with yoghurt.
Originally Submitted
5/12/2010
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