Thai-Inspired Fruit Salad |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is a unique fruit salad with a tart, creamy dressing with coconut, lemon, and ginger, and candied cashews with mint, cayenne, and cumin. Ingredients:
1 tablespoon butter |
1 1/2 cups raw cashews |
3/4 cup white sugar |
1 tablespoon crushed dried mint |
1 teaspoon cayenne pepper |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
7 lemons, juiced |
1/2 cup white sugar, or more to taste |
1/2 (15 ounce) can unsweetened coconut milk |
1 (1 inch) piece fresh ginger, finely chopped, or more to taste |
6 cups watermelon, cut into bite-sized chunks |
3 cups cantaloupe, cut into bite-size pieces |
4 kiwi fruits, sliced |
1 apple, diced |
1/2 cup raisins |
1/2 cup shredded coconut |
Directions:
1. Cover a baking sheet with aluminum foil.
2. Cook and stir butter, cashews, 3/4 cup sugar, dried mint, cayenne pepper, cumin, and coriander in a skillet over medium-low heat until sugar has dissolved and cashews are browned, 7 to 10 minutes.
3. Spread cashews over the prepared baking sheet to cool.
4. Place lemon juice and 1/2 cup sugar in a blender. Blend until sugar is dissolved. Add coconut milk and ginger; blend until smooth.
5. Combine watermelon, cantaloupe, kiwi, apple, raisins, and shredded coconut in a large bowl
6. Pour coconut mixture over fruit and gently toss to coat.
7. Sprinkle cooled cashews over fruit salad.
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