pink grapefruit and avocado salad recipe

The grapes chutney, of fragrant variety, and slightly tart, during autumn is a recipe that captures the wonderful aroma of this fruit. Simple and quick to prepare, you can enclose all the goodness of grapes and can be done with any type of grape (although the black one is more beneficial) and is excellent for both breakfast and as a basis for making a sauce for roast or mature cheeses.


1 bowl grapes
2 apples
1 cup honey
1 lime, juiced
1 tsp ginger
1 tsp cinnamon


Crush half of the grapes through a mesh strainer, reserving the juice. In a processor combine the juice with the rest of the grapes and other ingredients. Pulse for just a few seconds.

Dehydrate in a shallow pan for two hours and let cool. You can store this in the fridge in a glass jar for a week.