Do you love or hate sunday? I love it because it is almost always my day at home, I get to cook, work on the blog, spend time with my husband, read a book, take a bath, spend time with our animals it’s my day to do whatever I want without the pressure of needing to be somewhere, but sunday evenings are bittersweet. I always have such a great day on sunday and then once it’s coming to a close I realise I have another week of work and commitments before I get my day again.
I adore summer fruit, mangoes, raspberries, peaches, apricots, nectarines, cherries, watermelon I could go on and on, summer fruit is the best! So I wanted to make you a breakfast that really celebrated the best summer fruits, a way to enjoy them before we have to wait until next summer.
These parfaits as simple and quick to make and would be great as a part of brunch with friends, I’m thinking quiche or scrambled and egg and bacon croissants followed up with these parfaits or as a part of a buffet, they would be great for a party anytime of the day.
These recipe for these parfaits is super flexible, if you don’t like one of the fruits I have used or cant get it or just don’t want to spend $6 a punnet for raspberries (I don’t blame you) then swap it out for something else you love. Same for the topping if you are allergic to nuts use a mix of seeds, I’m thinking pepitas and sunflower seeds, or if you prefer different nuts use those.
Make this to suit your tastes and what you love. It would be amazing with granola instead of the nut mix I put on top. Make it your way.
I love how vibrant the fruit is in this, it just screams summer to me. Do you have an end of summer bucket list? I’ve been thinking about making one. What do you want to do before it starts getting cold? Beach? Picnic? Road trip to somewhere coastal? I want to go to Bryon Bay.
The end of summer always leaves me feeling reflective, I look back over the summer and the last year and think about what I achieved and what I didn’t do enough of. The last year has been one of the bets of my life I really pushed myself out of my comfort zone, I had really bad anxiety for quite some time, and realised that I can do anything I set my mind to. I have grown a lot in the last year and where I have always been hard on myself and expecting that should be better, now I am also able to see that I don’t always need to be hard on myself it’s ok to stop and say you know what you did great! There are things that I have done in the past 3 months, at work and in my personal life, that I would not have been able to do a year ago and that’s massive for me.
My big highlights from last year were:
- Getting married!! It was such an amazing day, and filled with happiness and laughter.
- My first overseas trip, we went to New Zealand for our honeymoon. It is so gorgeous there I definitely want to go back!
- And last but not least starting this blog, it has been a huge learning curve but I love sharing the things I love with you and hope you are enjoying my recipes. I would love to hear form you if you have made any, if you are on instagram please use #rachalesfoodeilife so I can see what you are making!
Fruit Salad Parfait
- 50g pepitas
- 60g cashew pieces
- 60gsliced almonds
- ¼ cup honey
- ¼ cup boiling water
- 1 lime, juiced
- 2 mangoes
- 4 apricots
- 4 nectarines
- 2 punnets raspberries
- 1 and ½ cups Greek yoghurt
Place pepitas, cashews and almonds in a frypan over medium heat and toast stirring frequently until lightly golden, remove from heat and pour into a bowl, set aside.
Combine the honey and boiling water, stir until completely combined, add the lime and mix well. Set aside until cool.
Dice up the mangoes, apricots and nectarines and combine in a bowl add the raspberries and pour over the cooled syrup. Stir gently until everything is mixed and coated in the syrup.
Divide the fruit between 6 glasses or bowls, top each with ¼ cup of Greek yoghurt and right before serving sprinkle over the toasted pepitas and nuts.
Serve and enjoy!