Tropical Fruit Salad

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Tropical Fruit Salad

 

 

270 ml (9 fl oz) can coconut cream

4 teaspoons caster (superfine) sugar

8 teaspoons lime juice

2 cm (3/4 " ) piece fresh ginger, grated

500 g (17 1/2 oz) pineapple, peeled, thinly sliced

12 lychees, peeled, seeds removed

4 gold kiwifruit, peeled, thinly sliced

2 medium mangoes, thinly sliced

4 passionfruit, halved

1 teaspoon finely grated lime rind

1/2 cup shredded coconut, toasted

 

 

1. Combine cream, sugar, lime juice and ginger in a saucepan over

medium heat. Bring to the boil. Reduce heat to medium-low. Simmer for

5 to 8 minutes or until mixture has slightly thickened. Set aside to cool.

 

2. Combine pineapple, lychees, kiwifruit, mango, passionfruit pulp and

lime rind in a large glass or ceramic bowl. Toss to combine.

 

3. Drizzle fruit with coconut cream mixture. Sprinkle with coconut. Serve.

 

 

 

TIP: Store remaining coconut cream mixture in an airtight container in

the fridge for up to 3 days.

 

 

 

Serves 4.