Our food blog is featured once a month in the Dundee Courier on a Saturday.

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April 2026

When April arrives, I feel we are at the dawn of the year. Everything starts to feel new, fresh and more possible that it did during January and February.

My taste buds also crave a change of scene. I have been using this as a chance to train myself off biscuits and onto fruit salad. I think the key is to consider this as part of the meal and not an afterthought. The flavour combinations in a fruit salad can make the difference between something you’re eating because you ought to, to something you actually crave. I have come up with the following combinations that I wanted to share with you:

Mojito inspired salad –  Cut a canteloupe melon and a couple of kiwis into chunks. Grate some lime zest over the fruit and add in some finely shredded mint leaves. Add in the juice of the lime. Mix.

Red summer salad –  Mix some halved Scottish Strawberries with some whole blueberries. To dress, mix together 2 tablespoons rose water, 2 tablespoons maple syrup and 2 tablespoons lemon juice. Pour over the fruit and leave to infuse for half an hour.

Pina colada style salad –  Cut a pineapple into chunks, then add in a tin of mandarins. To make a pina colada style dressing for this salad – whisk together ¼ cup lime juice, ¼ cup of coconut milk/cream, 2 tablespoons honey, and ½ teaspoon fresh ginger.

Carrot cake inspired salad  – peel and dice a couple of apples, grate a medium sized carrot over the apple and mix. Add in a handful of walnuts and raisins, then sprinkle over some ground cinnamon and add in the juice of half a lemon. If you can like, you can add pomegranate to this salad for an extra appealing texture and appearance.

Hope these salads helps to refresh your Spring menu.

April 2026