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Nadia Lim's semolina with winter fruit salad

Nadia Lim's semolina with winter fruit salad

For more on Nadia Lim visit   My Food Bag

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. 


6 tablespoons fine semolina
6 cups milk
1 teaspoon vanilla essence
1/4 teaspoon mixed spice, optional
1/3 cup sugar

Winter fruit salad
6 tamarillos, flesh scooped out and cut in half
2 oranges, peeled and segmented
1 persimmon, cored and sliced
1 1/2 tablespoons sugar

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. Place over medium heat and stir frequently to avoid lumps forming. It will take about 10 minutes to thicken. Sweeten with sugar to taste.
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.
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.