Spicy Citrus Salmon Salad

It’s been a while since we last posted on our blog, and what better way to get back into it, than with a salad that ends all salads!

If you’re a fan of spice and citrus, then you are going to love this recipe! With the citrus season coming to an end, we thought it was the perfect time to post this salad as it includes juicy grapefruit and delicious mandarin, and both add different flavours to this salad. The salmon, on the other hand, adds a wonderful taste, with its spicy marination. The combination of the citrus and spice will leave you wanting more!

Our Spicy Citrus Salmon Salad is our go-to weekend late lunch, and we can’t wait to make it!

Makes a salad for two

40 minutes (not including the marination time) 

What you’ll need

Salmon Marination

  • One salmon fillet (125g
  • 90g red chilli (approx. 3 pc)
  • 1 clove of garlic
  • 1 tsp dried sage 
  • A pinch of Salt
  • 1 tsp chilli flakes 
  • 7 Tbsp olive oil (approx. 100g)
  • 4 Tbsp chilli oil (approx. 60g)
  • Juice of Half Orange (approx. 100g) (from the Fruitful Day box)
  • Zest of 1 Orange (approx. 10g) (from the Fruitful Day box)

Salad Ingredients

Mix all ingredients (except salmon) and blend into an oily paste—Marinate salmon for 3 hours or overnight. 

  • A handful of washed bean sprouts (90g)
  • 2/3 cup fennel (350g)
  • Tbsp coconut oil 
  • 3 Tbsp olive oil 
  • 1 Tbsp sesame oil 
  • Juice of one lime (from the Fruitful Day box)
  • A pinch of salt
  • 2 tsp chilli powder
  • A pinch of sage
  • Roasted peanuts 1 Tbsp
  • A handful of washed spinach (450g)
  • grapefruit cut into segments (645g) (from the Fruitful Day box)
  • mandarin cut into sections (350g) (from the Fruitful Day box)
  • A handful of green beans (90g)
  • A knob of butter (40g for pan Searing)
  • A small bunch of coriander (10g)


  • Remove the salmon from the fridge so it can come to room temperature. 
  • Slice fennel thinly and place in a bowl with sage, olive oil (1 Tbsp) and salt. 
  • Bring a pan to medium heat, add coconut oil and sear for one minute. Set aside. 
  • Split beans in half vertically and blanch in a pot with boiling water for 3 min. Set aside. 
  • Mix olive oil (2 Tbsp), sesame oil, lime juice, and chilli powder in a small bowl to make the dressing. Set Aside.
  • Bring a skillet to medium / high heat and sear the salmon skin side down for approximately 5 minutes. 
  • Lower the heat, flip the salmon and add butter to the pan to baste the salmon for approximately 30 seconds. Remove from pan and let rest.
  • Mix all remaining ingredients and toss with 90% of the dressing.
  • Add salmon to salad and pour the remaining dressing on top.

Halloumi & Cherry Tomato with Pomegranate Molasses

We’d like to wish you all a Happy New Year and share with you our first recipe of the year! 

Halloumi & Cherry Tomato with Pomegranate Molasses

Not only is it easier to make than expected, but it would make an impressive DIY gift in a cute jar with a label, and can be used for many applications beyond just a salad!  (makes enough for an appetizer for 4)

Ingredients for the salad

1 hour (including making the molasses)

  • One vine of cherry tomatoes (approx. 16 cherry tomatoes)
  • Eight slices of halloumi
  • One handful of basil leaves
  • Two tablespoons olive oil
  • Two tablespoons of zaatar
  • A pinch of salt

Ingredients for the pomegranate molasses

  • 1/12 – 2 cups of pomegranates from the Fruitful Day Box
  • ¼ cup of coconut sugar
  • 3 tbsp lemon juice

METHOD for the molasses

1. Put the pomegranate seeds through a juicer to extract the juice. Alternatively, (if you don’t have a juicer) you can blend the seeds and then pour through a strainer.

2. Place pomegranate juice, lemon juice and coconut sugar in a medium saucepan on medium heat. Bring to a simmer and then turn down to a very gentle simmer.

4. Let the juice simmer very slowly for up to an hour. It should reduce down by at least half. Once it begins to become more viscous, stop simmering. Bear in mind it will thicken once cooled, so don’t over reduce as it will be too sticky.

METHOD for the salad

1.Preheat oven to 180 degrees C.

2. Slice the halloumi into 8 slices about ½ a cm thick and 8cm long. Marinate them in 1 tablespoon zaatar, one tablespoon olive oil and salt.

3. Place the tomatoes (still attached to the vines) on a baking tray. Mix one tablespoon olive oil, one tablespoon zaatar and salt and pour over the tomatoes. Bake for 10 – 15 minutes.

4. While tomatoes are baking, put a skillet on medium heat.

5. Place the halloumi slices on the skillet and cook for several minutes on each side.

6. Assemble the halloumi and tomatoes on the plate. Add the basil. If necessary sprinkle with more salt, zaatar and olive oil.

7. Using a spoon, garnish the whole dish with the syrupy pomegranate molasses.

8. Enjoy!

Ginger Spiced Cookies

‘Tis the season!’

What is Christmas without ginger-spiced cookies? And, if you’re planning on baking up a batch this Christmas, we’ve got the perfect festive recipe for you! These cookies are gluten-free, dairy-free (if you sub butter for coconut oil) and refined sugar-free, yet they taste and look very festive! You can garnish with anything from nuts (pistachios would look great), rose petals to dehydrated raspberries. You can also sub the hazelnut flour for any other nut-based flour and change the spices/omit the ginger for different flavouring options.

Ginger Spiced Cookies (makes 12 large cookies)

1 hour (depending on whether you have hazelnut flour)

Ingredients for the cookies

  • 2 cups hazelnut flour (To do this roast the hazelnuts in the oven at 180 degrees C for 5 – 8 minutes. Remove from the oven and put in a dishcloth. Rub the nuts around in the cloth. This agitates them enough so that the skins peel off. Then process the nuts in a food processor until they are of a flour consistency.)
  • ¼ cup of coconut sugar
  • 50g grass-fed butter
  • 2 eggs
  • 1 tsp baking powder
  • A pinch of salt
  • 1 tsp vanilla essence
  • 2 tbsp grated ginger

Ingredients for the garnish

  • 70g dark chocolate
  • 1/3 cup goji berries
  • 1 tbsp desiccated coconut


1. Whisk dry ingredients together in a large bowl; hazelnut flour, coconut sugar, baking powder and salt. Keep the oven on after making the hazelnuts.  

2. In order to get the ginger really fine, blend it in a high-speed blender with the eggs. This helps the ginger flavour infuse more evenly rather than having chunks of ginger that can happen when you just leave it grated.

3. Add the wet ingredients to the dry; grass-fed butter, eggs and ginger mixture and vanilla essence.

4. Place this mixture in the fridge for 20 minutes until it’s firmed up.

5. Roll the mixture into 30g (approx.) balls. Place balls on the baking tray and press down with fingers until each one is 6cm/7cm in diameter.

6. Bake for 10 – 15 minutes or until browned.

7. Let cookies cool on a cooling rack.

8. In the meantime, chop the chocolate into smaller pieces and melt in a glass bowl placed over a saucepan of simmering water.

9. Dip half the cookie into the chocolate and place back onto the baking paper.

10. Sprinkle goji berries and coconut onto the melted chocolate. Set in the fridge.

Pear Loaf

With a slather of grass-fed butter (healthy fats), this could be a great breakfast bread. It’s also ideal for kids’ lunchboxes as it’s nut-free! You could omit the honey, making it purely sweetened with pears. There is also an option to add collagen to the bread for bone, hair and nail strength.

Pear Loaf

Estimated 1 ½ hours

Ingredients for the loaf

  • 5 eggs
  • 1 chia egg (1 tbsp ground chia seeds + 3 tbsp hot water mixed well)
  • ½ cup coconut flour
  • ¼ cup gluten-free flour
  • 1/3 cup coconut oil
  • ¼ cup pasture-raised collagen powder (optional)
  • 2 tbsp honey
  • 2 tsp vanilla powder
  • 1 tsp apple cider vinegar
  • 1 tsp cinnamon
  • 1 tsp ginger
  • ¼ tsp salt
  • ½ tsp baking powder
  • 1 cup chopped pear from the Fruitful Day Box
  • 3 whole pears from the Fruitful Day Box (for inside the loaf)


1. Preheat the oven to 180 degrees C and grease and line a 12cm x 22cm loaf tin.

2. Peel, core and chop enough pears to fill one cup – approximately 2

3. Place on a baking tray with some coconut oil and bake for 20 – 30 minutes or until soft (if your pears are ripe enough, you can skip this step!)

4. Put the pears into a food processor with the eggs and chia egg. Process until combined.

5. Add all remaining ingredients blend thoroughly.

6. Pour into a loaf tin and bake for 45 minutes. Keep an eye on the loaf and if it becomes overly brown on top, cover with tin foil for the remainder of the baking time.

Paleo Strawberry Shortcake

You’re going to love how easy this paleo strawberry shortcake is! With the use of almond flour, it allows you to indulge in a guilt-free dessert, and who doesn’t love that?!

Most gluten-free shortcakes recipes use ingredients that aren’t much better than wheat flour and white sugar. Our shortcake recipe uses more nutrient-dense ingredients such as almond flour. Almond flour is free of gut-irritating thickeners which include xanthan gum, corn starch and refined sugar. In this recipe, we substituted milk with coconut milk. However, we kept the butter because fat from grass-fed cow butter is full of beneficial fatty acids.

Once baked, the shortcakes go nicely with jam, yoghurt or ice cream. But, if you’re not a big fan of sweetness, you can always decrease the amount of coconut sugar and increase the nutritional yeast. They make for a great savoury biscuit and pair perfectly with gravy, soup or Chilli Con Carne.

30 minutes (makes 13 – 15 small shortcakes)

Ingredients for the cakes

  • 2/3 cup potato starch
  • 1 ½ cups almond flour
  • 1 tbsp tapioca flour
  • Pinch of sea salt
  • 2 tsp baking powder
  • 2 tbsp coconut sugar
  • 2 tsp nutritional yeast
  • 4 tbsp butter
  • ¼ cup of coconut milk
  • 2 eggs


Components for toppings

  • 200ml double cream (preferably from organic/free-range cows)
  • Strawberries from the Fruitful Day Box


  1. Preheat oven to 180 degrees C.
  2. In a mixing bowl add the dry ingredients; potato starch, almond flour, tapioca flour, salt, baking powder, coconut sugar and nutritional yeast. 
  3. Whisk the eggs separately, set 1 tbsp aside, then stir into the mixture.
  4. Add the butter and start bringing the mixture together into a dough with your hands. Add the coconut milk slowly until the mixture comes along – you might not need all of it.
  5. Flour a surface with potato starch and handling the dough as little as possible, roll out until it’s about 1 inch high.
  6. Using a cookie cutter or bench scraper, cut the biscuits into circles or squares and then arrange on a baking sheet lined with baking paper.
  7. Brush the tops with the egg wash set aside and then bake for 15 – 20 minutes. Remove from the oven and let rest.

Arrangement for the toppings

  1. Pour cream into a bowl and whisk with a hand whisk or handheld beater until it forms a whipped cream consistency that can be spooned or piped onto the shortcakes.
  2. Wash strawberries, remove stalks and slice into four slices. You can leave some the larger pieces for the top of the scone.
  3. Cut the shortcakes in half, spread or pipe cream onto the bottom half, add strawberries, cover with the top half and repeat.



Watermelon Fruit Roll-Ups

We can’t believe it’s October already! Halloween is around the corner and that means A LOT of unhealthy snacks. But…we’ve got a recipe up our sleeve that will fulfil your kid’s sweet tooth like no other.

Our Watermelon Fruit Roll-Ups are an easy homemade snack. The first five ingredients in most popular store-bought fruit roll-ups are corn syrup, dried corn syrup, sugar, pear puree concentrate and palm oil.  In our case, we’ve ditched all the nasties and replaced it only with real fruit, coconut oil, and honey.

Why avoid corn syrup and palm oil?

  • Corn syrup is even more harmful than ordinary table sugar because of its high fructose content.
  • Palm oil is also a highly processed oil and is unhealthy for both us and the environment.

What about coconut oil? Is it good for you?

Coconut oil is often classified as a “superfood” because of its many benefits including:

  • Coconut oil is high in healthy saturated fats. These fats can boost fat burning and provide your body and brain with quick energy.
  • Coconut oil contains natural saturated fats that increase the good HDL cholesterol in your body.
  • Good for blood sugar and diabetes.
  • Aids in liver health.

So with just 4 simple ingredients, you’ll have the perfect healthy treat for your Halloween festivities! Happy trick or treating.


A delicious fruity treat


45 minutes prep + Up to 8 hours in the oven


– 12 cups cubed and de-seeded watermelon

– juice of 1 lime

– 1 ½ tbsp honey

– 1 tsp coconut oil


1. Preheat oven on the lowest temperature your oven will go with the fan setting on.

2. Chop and de-seed 12 cups worth of watermelon.

3. Blend watermelon until pureed.

4. Place a cheesecloth over a sieve and slowly pour the watermelon puree through both. You may have to stop halfway to stir gently with a spatula.

5. Keep stirring the watermelon puree until most of the water is drained and you’re left with a viscous watermelon mixture.

6. Line a sheet tray with baking paper and grease lightly with coconut oil.

7. Pour the watermelon mixture onto the sheet tray and spread with a spatula until it’s evenly spread and about 5mm thick.

8. Place in the oven and bake for up to 8 hours or until it’s dried and easy to peel off the baking paper.

9. Cut into strips with a pizza cutter or scissors and then roll up with a strip of baking paper.

Extra Tips

This recipe is fairly easy to make as it only involves blending, straining and then a long wait while it’s in the oven! However, de-seeding the watermelon takes some time so using fruit like strawberry or raspberry might be quicker. You can even put berries straight in the blender without worrying about the seeds.

Another thing to note is that if you have a dehydrator at home, it’s better to use that so your oven is not on for so long. It’s also safer to just leave on and go out for the day – the process is so slow and there’s little concern for overcooking. An hour either side won’t make much difference!

Watermelon Fries with a Sweet Yoghurt Dip

It’s been a few weeks since we posted our last recipe and we apologise! With the kids being back at school, and people are back from their summer holidays… let’s just say we’ve been a little busy. 

On that note, we wanted to give you some ideas to start the school year off on a healthy and happy note.

Finger Fruit, the perfect little bowl of goodness for back to school lunches or simply as a delicious snack. These watermelon fries are all we can think about and we highly recommend them, especially with the sweet and zesty dip! Oh…did we mention that it’s super easy to make?

Without further ado, we wish you a fruitful start to the new school year and hope you enjoy our latest recipe!



Half a watermelon is essential (haha/wink)

Plain yoghurt

1 lime

A spoonful of honey (or as much as you want)


Makes1 serving 


Cut watermelon into long fry size wedges (2cm wide) 

Mix ½ cup yoghurt with a spoon of honey, ½ a lime and lime zest. 

You can also add vanilla or cinnamon for more flavour. If you have a picky eater, you can simply add honey to yoghurt.



Peach Salsa

It’s crazy to think that the summer is almost behind us! We hope that you’ve had an amazing time whether you were here in the UAE or traveling the world. At Fruitful Day, we always look forward to the summer as it’s when stone fruit is in season and we get the most delicious peaches, nectarines, and apricots from the region.

Before summer escapes us, we wanted to share a recipe that is easy to make and super delicious poolside snack. A twist on a classic tomato salsa, a peach salsa is a great way to eat seasonal. Make a batch, store it in the fridge and avoid all the sugar, preservatives, and dehydrated vegetables in the the store bought version.

If you’re eating your peach salsa with tortilla chips, read the ingredient label before selecting which bag to buy. Most corn tortilla chips are made using highly processed oils, however, some brands use better quality oils like coconut oil. Look out for Non-GMO, organic corn chips. You may even find some brands which are made with sprouted grains such as millet and quinoa and are a great alternative to regular corn tortilla chips. You can also skip the chips and serve it over fish or chicken, added to burrito bowls or used as a garnish on tacos!

We hope you love this recipe as much as we do and check back soon as we have some great back-to-school recipes coming soon.

Peach Salsa (makes two small bowls)  

Preparation time: 30 minutes


  • 5 peaches and/or nectarines
  • 5 shallots
  • ½ red bell pepper
  • 1 handful of coriander
  • Juice of 2 limes
  • Salt & Pepper to taste
  • ¼ tsp smoked paprika


  1. Pit and dice all peaches and nectarines.
  2. Peel and dice the shallots.
  3. De-seed the bell pepper, cut in half and then dice one half only.
  4. De-seed and then finely dice the two green chili’s.
  5. Wash and finely chop the coriander.
  6. Add all the prepared ingredient to a bowl.
  7. Squeeze a two limes and add to the bowl.
  8. Add salt, pepper and smoked paprika until fully incorporated.



Microgreens: What, Where, and Why!


Microgreens are a green vegetable harvested when they are just a few inches tall and after the very first leaves (cotyledon leaves) have developed from the seed.  At this point, all the nutrients needed to grow the entire plant are concentrated in the tiny leaves, making them 4-6 times more nutritious than the mature plant.

Microgreens are packed with antioxidants and other health promoting nutrients and are a particularly rich source of vitamins C, E, K, lutein and beta-carotene. They are also bursting with flavour and are loved by chefs and home cooks alike for the way they enhance the look and taste of dishes.

We are excited to be including samples of micro greens in all discovery boxes during the week of Saturday, June 22nd. The mix that will be included is called “Rainbow Mix”. These micro greens will be available as an add-on to our boxes going forward.


The microgreens in your box are supplied by New Leaf, a Dubai based indoor farm. They grow in organic soil without using any pesticides or chemicals and ensure optimal growing conditions by controlling light, temperature, humidity and carbon dioxide. This means that they use 95% less water than traditional farming and can grow throughout the year.


Up to 85% of our food in the U.A.E is imported. It has travelled many miles before it reaches us and is grown for shelf life rather than for taste and nutrition. Having access to these greens supports the health of individuals, the blossoming agriculture community in the U.A.E and the environment.


  • On salads, as an addition or the main event
  • In green juices, smoothies and shakes
  • In sandwiches, burgers and wraps
  • In soups, omelets and stir fry’s
  • To make pesto, sauces and vegetable purees
  • As a garnish to add texture, colour and flavor


Microgreen Beetroot, Walnut & Goats Cheese Salad

25 minutes (serves 4 as a side salad)

Ingredients for the salad:

  • 40g mixed microgreens from the Fruitful Day Box
  • 2 small beetroots
  • 4 small radishes
  • 50g walnuts from the Fruitful Day Box
  • 90g goats cheese
  • 3 small spring onions

Ingredients for the dressing:

  • ½ cup olive oil
  • 1 tsp lemon zest
  • 1/3 cup lemon juice
  • 4 garlic cloves
  • ¼ tsp salt
  • pinch of black pepper
  • 2 tsp grainy mustard
  • 2 tsp honey

METHOD for the salad:

  1. Peel beetroots and then slice into 5mm slices.
  2. Place a griddle on medium heat and sear each slice of beetroot slowly for 10-15 minutes, turning half way. Alternatively, you can bake the slices in the oven for the same amount of time at 180 degrees celsius. Set aside.
  3. While the beetroots are searing, toast the walnuts by putting them in the oven on a baking tray for 6 minutes at 180 degrees Celsius. Set aside.
  4. Slice spring onions and radishes. Set aside.
  5. Assemble by putting the microgreens in a bowl first and then tossing in the seared beetroot, sliced radishes and spring onions and then top with the toasted nuts and chunks of goats cheese.

METHOD for the dressing:

  1. Dice the garlic and set aside.
  2. Put the olive oil in a small saucepan on low heat and then add the diced garlic. Cook the garlic slowly and gently and then remove from the heat (optional step).
  3. Mix together the olive oil and garlic mixture, add the lemon juice, lemon zest, salt, black pepper, grainy mustard and honey. Stir rigorously.


    Dates stuffed with sunbutter

    First and most importantly, Ramadan Kareem from the Fruitful Day team! It’s always a magical time of year to spend with family and friends, but it’s equally important to keep health in mind during the Holy Month. Fasting or not, it is easy to get dehydrated with the temperatures steadily on the rise. Make sure to hydrate as much as you can at night and think about foods that will keep you full for longer.  

    Amongst the foods that will keep you fuller for longer are foods high in protein.  Peanut butter is of course one of the more well-known high protein foods, but many kids and adults aren’t able to eat it because it contains nuts. For this reason, sunflower seed butter is actually a great substitute!

    Sunflower seed butter is full of healthy fats, vitamin E, and magnesium, which has the added benefit of helping you with your digestion.  

    Today’s recipe is a super simple snack, dates stuffed with sunbutter! In addition to the sunbutter, dates are good source of vitamins and minerals. Perfect for breaking your fast and getting you on your way to a healthy Ramadan!

    Dates stuffed with sunbutter (sunflower seed butter)

    20 minutes (depending how many dates you want to do)  


    • Dates
    • Sunflower seed butter

    METHOD for the biscuit

    1. Cut each date open with a sharp knife, however, don’t cut it all the way through the date.

    2. With a small teaspoon, spoon out a small amount of sunflower seed butter and put it into the space where the seed was.

    3. Close the date and consume immediately or leave to set in the fridge.