Pink Grapefruit, Grape, Raspberry and Olive Oil Salad

With Minted Yoghurt

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By Peter Gordon

Published 2005

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Olive oil in a dessert may seem a little odd, but try to think of it as a flavourful ingredient rather than a fat... as long as you choose a delicious extra-virgin oil. I first had something like this in Jabugo, Spain, when I ate slices of orange simply drizzled with a grassy local oil as a dessert. It was a revelation. If you want to go dairy-free in this dessert, then skip the yoghurt and mix the mint in with the grapes.


  • 2 pink grapefruit
  • tablespoons extra-virgin olive oil
  • 300 g seedless grapes, stems removed
  • 1 teaspoon runny honey
  • 2 handfuls of raspberries
  • 12 mint leaves, finely shredded
  • 240 ml thick yoghurt (try a sheep’s-or goats’-milk yoghurt for extra flavour)


Peel and segment the grapefruit over a bowl and reserve any juices that drip from them.

Heat a frying pan and add 2 teaspoons of the oil, then add the grapes and cook over a high heat to blister them slightly, shaking the pan often to cook them evenly. Add the grapefruit juice and cook until it’s almost evaporated, then add the honey and bring to the boil. Tip into a bowl and leave to cool.

When the grapes are cool, add the grapefruit segments, raspberries and remaining oil, and gently toss.

Mix the mint into the yoghurt.

To Serve

Spoon the fruit salad into 4 small bowls and dollop the minted yoghurt on top.

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