- 1/4 cup (70g) sheep milk yoghurt
- 2 teaspoon honey
- 1/4 teaspoon ground cardamom
- 2 small blood plums (180g), quartered
- 1Combine yogurt, honey and cardamom in small bowl.
- 2Place plums on small serving plate; drizzle with yoghurt mixture.
Blood plums, a favourite type readily available during the height of summer, include the sweet, juicy yet firm mariposa and satsuma among their plump, dark- fleshed varieties. Of Japanese origin, blood plums are the preferred fruit for use in cooking but they are equally good eaten fresh, as a snack or an ingenious breakfast idea as shown.
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