Semolina with winter fruit salad

Kieran Scott

As well as being a comforting dessert, semolina makes a delicious, nourishing breakfast served with fruit. In fact it is better than most commercial breakfast cereals, which often change the colour of the milk because of all the artificial colours and additives in them. Make it the night before and it will last a few days in the fridge — simply warm some up in a bowl mixed with a splash of milk to thin and top with fruit.

Semolina

6 Tbsp	Semolina flour, fine (Main)
6 cups	Milk
1 tsp	Vanilla essence/extract
¼ tsp	Mixed spice, optional
⅓ cup	Sugar

Winter fruit salad

2	Oranges, peeled and segmented
6	Tamarillos, flesh scooped out and cut in half (Main)
1	Persimmon, cored and sliced
1 ½ Tbsp	Sugar

Directions

1. In a medium-to-large pot, mix semolina with a few tablespoons of the milk, then mix in vanilla and mixed spice and the rest of the milk.
2. Place over medium heat and stir frequently to avoid lumps forming. It will take about 10 minutes to thicken. Sweeten with sugar to taste.
3. To make the fruit salad, place tamarillos, oranges and persimmon in a bowl and sprinkle over sugar. Leave for at least half an hour. It will form its own syrup. Keep in a container in fridge until ready to use. It will keep for a week.
4. To serve, spoon some semolina into a bowl and top with winter fruit salad and a bit of its syrup. Alternatively, serve with stewed or canned plums, peaches or apricots.