Spiced Seasonal Fruit Salad
This recipe can showcase a wide variety of summer fruits and berries. Mustard and cayenne pepper add a subtle spicy heat.
Number of servings : 6
Prep time: 20 minutes + 2 hours chilling (or overnight)
Type of meal : | Salads | Salads
Special diet :
1 large mango, peeled and sliced
250 g cherries, pitted
2⁄3 cup (100 g) seedless green grapes
250 g strawberries, hulled and cut in half
3 large apricots, halved, stoned, sliced
3⁄4 cup (55 g) desiccated (dried) coconut
1 tablespoon caster (superfine) sugar
generous pinch of cayenne pepper
generous pinch of mustard powder
pinch of salt
- Place all the fruit in a large serving bowl.
- Finely grind coconut in a spice mill or with a pestle and mortar. Add remaining ingredients and mix well.
- Add spiced coconut mixture to fruit and stir well to combine. Cover and refrigerate at least 2 hours, preferably overnight to allow the flavours to blend and develop.
Cook’s Tip: Canned fruit may be used in this recipe. Drain thoroughly to remove as much of the syrup as possible and halve the amount of sugar in the spiced coconut mixture.