Lychee, Raspberry and Grape Fruit Salad with Roasted Buckwheat

Have you had whole buckwheat?

They are delightful.

I had never had them until last year, when I happened to run across a package of these nut-like kernels in an organic foods store.

I had only seen them in a paste or a batter and never even knew that the whole seed could be eaten as is. It has a great crunchy texture that kids love, and can be tossed into many sweet and savory dishes for extra nutrients and texture.

Buckwheat is high in Omega 3, protein, fiber, calcium, iron and magnesium, and since it is a fruit seed and not a grain cereal, it is a great alternative for gluten-free recipes.

In this recipe, I roasted them in the oven for a few minutes, allowing the roasting process to enhance the aroma and flavor (and crunchiness), and tossed them in with a fresh fruit salad.

Lychee, Raspberry and Grape Fruit Salad with Roasted Buckwheat

Ingredients:

¼ cup whole buckwheat

1 cup fresh raspberries

2 cups fresh lychees, peeled and halved

2 cups fresh green grapes, cut in halves

1 cup white grape juice

1. Preheat oven to 280 degrees. Line a baking sheet with parchment paper.

2. Add the buckwheats and roast for 3 minutes until golden.

3. In a bowl, toss together the fruits and juice.  Cover with a plastic film and let it sit in the fridge for 10 minutes for all of the flavors to combine and blend.

4. Divide into serving bowls and sprinkle with the buckwheat. Serve immediately.

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