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    Watermelon and Blueberry Salad with Oranges and Pistachio Brittle

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    Watermelon and Blueberry Salad with Oranges and Pistachio Brittle

    Caramel is easy to make with this simple recipe. Make it in advance and store it in an air-tight container.

    • Preparation time: 15 minutes to 20 minutes
    • Cooking time: 10 minutes
    • Total time: 25 minutes to 30 minutes 30 minutes

    Serves: 6

    Ingredients

    • 100g granulated sugar
    • 100g shelled pistachio nuts (unsalted and roasted)
    • 1 watermelon (weighing approximately 2kg)
    • 3 small oranges
    • 250g pot Waitrose Half Fat Crème Fraîche
    • 2 tbsp clear honey
    • 300g blueberries
    • 6 sprigs of mint

    Method

    1. Line a baking sheet with a lightly oiled piece of foil. Melt the sugar in a heavy based saucepan over a gentle heat. Resist stirring the sugar but gently shake the pan from time to time to redistribute the sugar and prevent it from over cooking in one place.
    2. When all the sugar has melted and turned a rich golden colour, tip in the pistachios and stir quickly and carefully. Pour out immediately onto the oiled foil and leave to cool and harden while you prepare the fruit.
    3. Slice the melon into thin wedges and cut away the skin. Cut all the peel and pith away from the oranges and slice.
    4. Mix together the crème fraîche and honey and pour into a bowl.
    5. Arrange all the fruit on either a large serving platter or individual plates. Tear the mint leaves and scatter over the fruit. With a sharp, heavy knife cut the pistachio brittle into shards and scatter over the fruit. Just before serving, drizzle the crème fraîche and honey over the top.

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    Cook's tips

    You can use any kind of nuts in the brittle - pecans or walnuts would also be crisp and fresh with this fruit combination. Don't cut the watermelon too early since the juices drain once cut and the texture will not be as fresh.

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