Bhalil Fruit Bowl
Jane DayJane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same." |
“And now it’s time for dessert,” Kamal, our Moroccan host, announced, as he brought us chunked fruit in bowls of juice.
We partook in delight as we sat on the roof of his inn, watching the sun set behind the small hillside town of Bhalil, just outside of Fes.
This was one of the most enjoyable desserts I’ve had, and hoping to share it when I returned home, I asked Kamal how to make it.
It is simply this: watermelon, banana, cherries, and peaches in freshly squeezed orange juice.
“No added sugar?” I asked. Nope, none.
You decide how much of each fruit you use, depending on what you feel like or what you have on hand.
The key to the divinity of this dessert is to make sure you squeeze those oranges yourself–nothing out of a bottle.
Enjoy!
- watermelon chunked about an inch or so
- bananas sliced about 1/4 inch thick or so
- cherries halved and pitted
- peaches cut about an inch or so
- orange juice freshly squeezed
- Decide how much of each fruit you'd like to include. You can't go wrong. I like about a 2:1 ration of fruit to juice. Chill before serving, if desired.
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I want to complement you on your excellent newsletters. They are always newsworthy, interesting and educational. They have been quite helpful to me more than once. Thank you.
Hi Joan,
Thank you so much for reading and for your kind words!
Warm regards,
John
I learned about fruit juice salads from my mother in law. Try peaches, Bananas and oj with a little grated ginger.
Thank you for taking the time to share this idea. I love ginger and am looking forward to trying this. Yum!