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Tired of the old fruit salad and cream?

Scale down to an amuse bouche fruit salad of fruit you have available, cut up into tiny pieces – the odd exotic fruit does make a difference (physalis/Cape gooseberries), serve on a dinner plate with a dash of strawberry coulis or chocolate sauce, adding a koeksister (South African touch) or petit four, a special chocolate, and even a small liqueur or fruit juice.

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