Florida fruits with toasted brioche Recipe

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15 min


5 min

Nutrition per portion

Calories 388 kCal 19%
Fat 6g 9%
  -  Saturates 3.5g 18%

A breakfast dish that’s full of sunshine, this fruit salad and toasted brioche combination is a great way to start your day


  • 1 large pink grapefruit
  • 1 large orange
  • 4 level tbsp caster sugar
  • 2 tbsp pomegranate seeds
  • A few fresh mint leaves
  • 3-4 thick slices of brioche


  • Peel and segment the grapefruit and orange over a bowl, to catch all the fruit juice, and squeeze the peel to get more juice out.

  • Put the sugar in a heavy-based pan with 2 tbsp water. Heat gently, shaking the pan occasionally, until the sugar dissolves.

  • Bring the syrup to the boil for a minute. Add the fruit juice and heat gently until the caramel has dissolved. Pour into a bowl, stir well and then add the fruit segments and pomegranate seeds. Spoon into two bowls and decorate with mint leaves.

  • Griddle or toast the slices of brioche and serve hot with the fruit.

More Recipe Ideas

Top Tip

Add grapes and chunks of melon or apple, if you like.