Pomelo & Prawn Salad

One of our favorite things about winter in the region is always pomelo, but all good things must come to an end. Like us, are you a pomelo lover too or do you have a different favorite winter fruit? 

Therefore, before we say our final goodbyes for the season, we are paying tribute to pomelo by sharing a pomelo and prawn salad recipe.

With the end of the winter season, we can begin to look forward to regional stone fruits including cherries, nectarines, peaches, and apricots. However, this year we’ll have to be a little more patient than usual as the cold weathers and rains have been put us a little behind schedule. As always, you can be sure we’ll be at the fruit market tasting and trying until we find the perfect stone fruit to serve you.

For now, enjoy the last of the delicious pomelo with this pomelo & prawn salad! And just in case pomelo is not your favorite fruit… check out this recipe for a pomegranate and quinoa salad instead.

Pomelo & Prawn Salad

(makes a salad for two people)

30 minutes


For the salad
  • 1 medium carrot
  • 1 medium cucumber
  • Pomelo from the Fruitful Day Box
  • 8 prawns
  • 1 handful of hazelnuts
  • ¼ tsp smoked paprika powder
  • ¼ tsp salt
  • 1 large thumb of ginger
  • 1 handful of coriander leaves
  • 1 handful of basil leaves
  • 1 small chili
  • 3 cloves of garlic
  • Edible flowers (for garnish)
  • 8 prawns (cleaned and de-veined)
  • 1 tbsp coconut oil
For the dressing
  • 1 tbsp honey
  • 2 tbsp apple cider vinegar
  • 2 tbsp tamari
  • 1 tbsp sesame oil
  • 3 tbsp olive oil



  1. Preheat oven to 180 degrees C.
  2. Roast hazelnuts with salt and paprika for 5 – 7 minutes or until browned. Set aside.
  3. Put a skillet on medium heat, add coconut oil, then sauté the prawns on both sides for 5-8 minutes. Set aside.
  4. Combine all dressing ingredients.
  5. Pick the leaves off the bunch of coriander and set aside. Finely dice the stems.
  6. Finely dice the ginger (it should come to 2 tbsp), garlic and chili.
  7. Saute the coriander stems, ginger, garlic and chili on medium heat until slightly browned.
  8. Add the sautéed vegetables to the dressing mixture. Set aside.
  9. Peel carrot and then continue to peel the entire carrot to form carrot ribbons. Set aside.
  10. Make cucumber ribbons in the same way as the carrot ribbons. Set aside.
  11. Combine carrot ribbons, cucumber ribbons, coriander leaves, basil leaves, pomelo, prawns and hazelnuts in a bowl.
  12. Pour dressing over the salad and then garnish with edible flowers.

Sumac Roasted Grapes & Brussels Sprouts

In honor of St Patricks Day, we’re loving all things green today and that includes veggies! Fruit and vegetables always go hand-in-hand and today’s recipe is a perfect example. Sumac roasted grapes and Brussels sprouts might sound a little unusual, but we promise you’ll love this Middle Eastern twist on a traditional European festive dish. 

Need some more convincing?  Here are some of the many health benefits of incorporating Brussels sprouts in your diet:

  • Brussels sprouts are one of the foods richest in vitamin K, which helps with blood clotting and bone health.
  • They’re also high in vitamin C, a boost for your immune system
  • Their high fiber content helps your digestive system to run smoothly
  • In addition, Brussels sprouts contain small amounts of many other nutrients such as vitamin B6, potassium, iron, thiamine, magnesium and phosphorus.

Sumac Roasted Grapes & Brussels Sprouts (makes one roasting tray)

1 hour 


  • 2 cups of brussels sprouts
  • 2 cups red grapes from the Fruitful Day Box
  • ½ tsp sea salt
  • 1 tbsp sumac
  • 1 tbsp melted grass fed butter


1. Preheat oven to 180 degrees C.

2. Wash brussels sprouts and remove any external bruised leaves.

3. Chop any excess stems off the brussels sprouts and cut both these and the grapes in half.

4. Put brussels sprouts and grapes in a roasting tray or two – they brown more easily if they aren’t piled up on top of each other.

5. Melt butter and pour over.

6. Sprinkle sumac over the tray and combine with your hands until evenly coated.

7. Roast for 30 minutes or until browned.

Pineapple Burger

If you follow us on Instagram (@fruitfuldayuae in case you don’t),, you’ll know this is the week of the pineapple! Pineapple is great in a fruit salad, but there’s lots of other unique ways to incorporate pineapples in your meals. Here’s a fun idea to do something a little different, a pineapple burger!  

Usually cutting out bread or gluten can often make people feel deprived as they can no longer enjoy foods like a burger. This substitute with a pineapple is tasty and colorful. However, remember to choose pasture raised beef, not only is the fatty acid profile much more favorable, you’ll also be doing a service to the environment by avoiding industrialized meats.

Have we told you lately if you were a fruit, you’d be a fine-apple?

Pineapple Burger (makes 5 small patties)

1 hour

Ingredients for the patties
  • 500g pasture raised beef
  • 1 tsp salt
  • ¾ tsp dried oregano
  • ¾ tsp dried thyme
  • ¼ tsp black pepper
Other ingredients
  • 1 large tomato
  • 1 large onion
  • 5 cross section slices of pineapple
  • 5 slices of pasture raised aged cheddar cheese
  • 5 lettuce leaves
METHOD for patties

1. Put two skillets on medium heat and turn on the grill/broiler on the oven.

2. Mix all spices and salt and add to the ground beef mixture mixing thoroughly.

3. Bring about 100g (a palm sized) amount of ground beef mixture together in your hands and shape it into a burger patty.

4. Slice tomato, onion and pineapple into 1cm thick slices.

4. Put a small amount of ghee on the skillet and then add the burgers.

5. As they cook add the tomato, onion and pineapple to the other skillet.

6. Flip the patties after 5 minutes or so and cook the other side for an equal amount of time (or longer depending on the doneness you prefer)

7. Remove vegetables and pineapple from the skillet as and when they are done. done. The tomato will cook quickly, the pineapple next and the onion last.

8. Once the burger is ready, place a slice of cheese over the top and place in the oven to melt the cheese.  

9. Remove from the oven and assemble all layers on top of the lettuce leave.

Gavurdagi Pomegranate Salad

Our recipe journey continues today with a salad you can easily take to work with you or enjoy in the evening with grilled meats! This salad is called Gavurdagi, which is a traditional Turkish salad similar to Tabbouleh, however, the pomegranate and walnuts add amazing new flavor to it.

We’re big fans of adding fruit to salads here at Fruitful Day (no surprise there!).  In case you missed it, we previously featured a mango chicken salad here and a pomegranate and quinoa salad here.

We hope you all have a fantastically fruitful week ahead. We have a few more recipes to share in our series of 7 so stay tuned and get ready to #rebootwithfruit!

Gavurdagi Pomegranate Salad  

Gavurdagi Pomegranate Salad

(serves 4) 

15 minutes 


  • 2/3 tomatoes
  • 2/3 cucumbers
  • Small bunch of parsley
  • 4 spring onions
  • 100g walnuts
  • 100g fresh pomegranate seeds from the Fruitful Day Box
  • 4 tbsp olive oil
  • 3 tbsp pomegranate molasses
  • Juice of half a lemon
  • Salt & pepper to taste


  1. Preheat oven to 160°C
  2. Place whole walnuts in the oven and roast for 8 minutes.
  3. In one large bowl add: washed and cubed tomatoes and cucumbers, thinly sliced spring onions, finely chopped parsley and pomegranate.
  4. Mix olive oil, pomegranate molasses, lemon, salt, pepper and sumac together.
  5. Once walnuts are cooled, chop into small pieces.
  6. Toss all salad ingredients together and lastly add dressing.

Immunity March: Fish Tacos with Pineapple Slaw

What a week last week! We finally launched delivery to Abu Dhabi and were honored to be a supporting partner for the 5th annual WOMEN ACHIEVE Symposium hosted by the AmCham Abu Dhabi.  You can read more about the event here. One of the distinguished speakers, Honorable Barbara A. Leaf, US Ambassador to the United Arab Emirates, was such a pleasure to listen to. She spoke about how her key to living a happy life was being confident, curious, and authentic. As a women-led business, we’re not always the best at being confident, but she  simply said “fake it until you feel it”, “fake it until you believe it”, and “fake it until you make it”. We left the event inspired about what we can achieve in Abu Dhabi and just a little bit more confident that we will make it!

Now you’re probably wondering what does all of this have to do with a fish taco recipe… well we had someone tell us last week they loved the look of our recipes, but weren’t sure they could actually make them! We always select our recipes based on seasonal fruits, nuts, and dried fruits available in our boxes and add ingredients that help you to take care of yourself and your health. This month it’s about boosting your immunity, which is why we’ve selected a pineapple recipe, a single serving of which contains 130% of your daily Vitamin C.

This week we encourage you to pick just one recipe from our blog and “fake it until you make it”, we promise your health will thank you!

Fish Tacos with Pineapple Slaw (serves 2)

40 – 50 minutes (not including marination time)

Immunity March: Fish Tacos with Pineapple Slaw


  • 6 soft shell corn tacos

For the slaw

  • One handful thinly sliced red cabbage
  • One diced tomato
  • Pineapple from the Fruitful Day Box
  • One sliced red onion
  • Juice 1 lime
  • One handful chopped coriander
  • Salt & pepper

For the fish

  • Two fillets of white fish (sea bass, sea bream, tilapia)
  • 1 tsp chilli powder
  • 1 tsp cumin powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 3 tbsp lime juice
  • 3 tbsp olive oil

For the avocado pure 

  • One Avocado
  • Juice of 3 limes
  • 1 tsp cumin
  • Pinch of salt 

For the garnish

  • One thinly sliced radish
  • One handful coriander leaves
  • Sour cream


Immunity March: Fish Tacos with Pineapple Slaw

For the slaw

  1. Combine thinly sliced cabbage, diced cucumber, lime juice, coriander, salt and pepper in a bowl.
  2. Grill pineapple and red onion on a griddle until scorched and softened. (Option to omit this step but it adds flavour and also makes the onion less strong).
  3. Once cooled, add pineapple and onion to the rest of the slaw mixture.

For the fish  

  1. Combine all spices, oil and lime juice and then rub over the fish fillets. Marinate for 30 – 60 minutes.
  2. Heat a pan on medium heat, add 1 tbsp ghee and cook the fish. It should take 3 – 5 minutes per side to be nicely browned.
  3. Remove from the pan and break into pieces for each taco.

For the avocado puree

  1. Blend avocado with lime juice, cumin and salt until smooth.

To assemble

  1. Layer the fish and slaw onto a taco shell.
  2. Garnish with the radish, coriander leaves and sour cream.
  3. Add avocado puree.

Detox January: Pomegranate and Quinoa Salad

We’re wrapping up detox January with a pomegranate and quinoa salad with the yummiest of citrus dressings. Grab your Fruitful Day pomegranate and this won’t take you long to prepare at all! We hope you’ve enjoyed this month of recipes and we’re looking forward to shifting focus next month on ENERGY!  We’ll give you some food ideas that will fuel you with energy and help you to keep those New Years Resolutions going past January!


For the salad

  • ¾ cup of quinoa
  • 4 spring onions
  • 1 carrot
  • 2 radishes
  • Handful of almonds
  • ½ cup pomegranate
  • 1 small cucumber
  • Handful of cherry tomatoes

For the dressing

  • 1 shallot
  • ¾ cup olive oil
  • ¼ cup apple cider vinegar
  • 2 tbsp lemon juice
  • 2 tbsp orange juice
  • Salt and pepper to taste


For the salad

  1. Place quinoa along with 1 ½ cups water in a saucepan and bring to boil.
  2. Cook for 14 – 15 mins and set aside.
  3. Slice carrots thickly and then place in a roasting tray with the spring onions, coconut oil and salt.
  4. Roast at 200 degrees C for 20 – 30 mins or until soft and browned – you may need to cover if they become too brown.
  5. Thinly slice radish and roughly chop cucumber and almonds.
  6. Put quinoa into a bowl and add the roasted carrot, roasted spring onion, radish, cucumber, tomato, pomegranate and almond.
  7. Add dressing as needed.


Detox January: Apple and Celeriac Soup

Brrrrr it’s cold outside and we’re craving warm soup! This apple and celeriac soup is a great way to sneak both fruits and vegetables in your diet.  As part of our #fruityfridays in January, we will continue to bring you recipes throughout the month that are healthy, tasty, and help you to detox and kick-start your healthy habits for the year.  If you missed it, please check out our chia pudding and granola cup recipes.


  • 3 small red onions
  • 2 cloves garlic
  • 1 celery stalk
  • 2 tbsp apple cider vinegar
  • 1 celeriac
  • 4 apples from the Fruitful Day box
  • 4 sprigs of thyme
  • 1 tsp cinnamon
  • 800ml stock

Optional toppings

  • Apple (thinly slices and sautéed to brown)
  • Baby spinach (sautéed to wilt)
  • Flax seeds
  • Almonds (toasted)
  • Radish (thinly sliced)
  • Alfalfa sprouts


  1. Roughly chop onion, garlic and celery.
  2. Place these in a large saucepan on medium heat and sauté. Add salt, cinnamon and thyme leaves.
  3. While the onion, garlic and celery are sweating peel and chop both the apple and celeriac into cubes.
  4. Turn up the heat a little and once the veg are sizzling nicely add the apple cider vinegar.
  5. Add the apple and celeriac and allow to saute for some time before adding the stock.
  6. Bring the stock to boil and then lower heat to simmer for around 30 minutes or until the celeriac is cooked through.
  7. Pour the soup into a blender and blend until smooth.