Ingredients
Method
1.Put pistachio nuts in a small pan and cover with cold water. Bring to the boil, drain and cover with cold water. Flick off the skins, then dry nuts.
2.Mix lemon juice and honey together in a bowl big enough to hold all fruit. If honey is stiff, place bowl in hot water and stir until dissolved, or melt honey gently in a microwave. Stir in rosewater.
3.Halve dates and remove stones. Add dates and pistachios to honey. Leave to steep for several hours at room temperature.
4.Before serving, peel mango, remove flesh from stone and cut into small cubes. Add to dates and stir well. Spoon 2-3 Tbsp yoghurt into small glasses and top with fruit and syrup. Serve immediately.
5.To extend the fruit, add the oranges, banana and pear. Peel oranges with a serrated knife, then cut in between each membrane to release the segments. Cut each segment in half and add to dates with any juice. Peel bananas and slice on the diagonal. Peel pear, cut in half, extract pips and any fibrous matter near the stalk, then slice thinly. Add banana and pear to the bowl and stir well.
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