Hibiscus Poached Summer Fruit with Collagen

Hibiscus-Poached Summer Fruit with Collagen

Serves 4-6

Ingredients

For the Hibiscus Poaching Liquid:

• 4 cups water
• 1/3 cup dried hibiscus flowers (or 6 hibiscus or rosehip tea bags)
• 1/4 cup raw honey or maple syrup
• 2 tablespoons fresh lemon juice
• 1 cinnamon stick
• 3 whole cardamom pods, lightly crushed
• 1 strip organic orange zest
• 2 scoops unflavoured collagen powder (marine or grass-fed)

For the Fruit:

• 4 ripe but firm peaches, halved and pitted
• 2 ripe but firm pears, quartered and cored
• 1 cup fresh cherries, pitted
• 1 cup fresh apricots, halved and pitted

For Serving:

• 1/2 cup chopped pistachios or almonds
• 2 tablespoons bee pollen (optional)
• Fresh mint leaves
• Coconut yogurt or vanilla cashew cream

Instructions

Prepare the Poaching Liquid:

1. In a large, wide saucepan, bring water to a boil. Remove from heat and add hibiscus flowers or tea bags. Steep for 15 minutes to create a strong, deep red tea.
2. Strain out the hibiscus flowers (or remove tea bags) and return the liquid to the saucepan.
3. Add honey, lemon juice, cinnamon stick, cardamom pods, and orange zest. Bring to a gentle simmer over medium heat.
4. Whisk in the collagen powder until completely dissolved. Reduce heat to low.

Poach the Fruit:

1. Add the firmer fruits first (pears and peaches) to the simmering hibiscus liquid. Poach gently for 8-10 minutes.
2. Add the softer fruits (apricots and cherries) and continue poaching for another 5-7 minutes, until all fruit is tender but still holds its shape.
3. Using a slotted spoon, carefully transfer the fruit to a serving bowl.

Finish the Syrup:

1. Increase heat to medium-high and simmer the remaining poaching liquid for 10-15 minutes until it reduces to about 1 cup and becomes syrupy.
2. Strain the syrup through a fine-mesh sieve to remove the whole spices.

To Serve:

1. Arrange the poached fruit in bowls and drizzle generously with the hibiscus syrup.
2. Garnish with chopped nuts, bee pollen, and fresh mint leaves.
3. Serve warm or chilled with a dollop of coconut yogurt or cashew cream.

Nutritional Benefits

• Hibiscus: Rich in vitamin C and antioxidants, supports heart health and may help lower blood pressure
• Collagen: Supports skin elasticity, joint health, and gut lining
• Summer Stone Fruits: High in vitamins A and C, fibre, and natural enzymes

Storage

Store leftover poached fruit and syrup in the refrigerator for up to 5 days. The flavours actually improve overnight as the fruit continues to absorb the hibiscus essence.

Variations

• Tropical Twist: Use mango, pineapple, and dragon fruit
• Berry Version: Substitute with strawberries, blackberries, and plums
• Spice Blend: Add star anise, cloves, or fresh ginger to the poaching liquid