• 3/4 teaspoon Caraway Seed 
• 1/2 cup sliced almonds or chopped pecans
• 1-1/2 tablespoons dark brown sugar
• Pinch of Fleur de Sel 
• 2 teaspoons fresh lemon zest
• 1 pound of mixed fruit; blueberries, figs cut in half, segmented oranges
• Vanilla Greek-style yogurt, for serving

In a small saute pan, toast the caraway over low heat, stirring, until fragrant. Add the caraway to a mortar and pestle, or coffee grinder that you use for spices. 

Next add the almonds to the pan and toast them until light brown and golden. 

Add the brown sugar and salt to the caraway.

Using the pestle, grind the mixture until the caraway is cracked. Mix in the almonds and lemon zest. With the mortar grind the spice nut mixture until chunky, or pulse in a spice grinder.

In a large bowl, toss the fruit mix with 3/4 of the almond mixture; mix well.Move to serving bowls and garnish with the remaining almond mixture. Serve with vanilla or plain greek yogurt.