Breakfast fruit tabbouleh

Breakfast fruit tabbouleh

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  • ½ cup sugar
  • 1 cup water or apple juice
  • 4 Sharon fruits, peeled and sliced
  • 6 figs, peeled
  • 1 bunch seedless black grapes
  • 6 dates, pitted
  • 4 guavas, peeled and quartered
  • 3 cups apple or cranberry juice
  • 250 g bulgur wheat, not soaked
  • 100 g pistachio nuts, for serving
  • honey and yoghurt, for serving

Cooking Instructions

Bring the sugar and water or juice to a boil. Add all the fruit and poach for 3 to 5 minutes, to heat through.

Remove using a slotted spoon and place in a serving bowl with 250ml (1 cup) liquid poured over.

Simmer the juice for 10 minutes to reduce slightly to a light syrup.

Pour the syrup over the wheat and cover with a lid or clingfi lm to absorb the liquid. Add a little more juice if necessary.

Keep covered for 30 minutes.

Remove the lid and loosen with a fork. Stir the wheat carefully into the fruit.

Serve topped with the pistachios and a drizzle of honey and yoghurt.

Per serving: 2436.8kJ, 10.6g protein, 11g fat, 119.9g carbs
TASTE’s take:

This makes a delicious and interesting breakfast. You can use any fruit you have on hand.

Maranda Engelbrecht Recipe by: Maranda Engelbrecht
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