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Thai-Inspired Fruit Salad
Thai-Inspired Fruit Salad
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Prep Time:
60 minutes
Cook Time:
10 minutes
Total Time:
70 minutes
Tropical fruit salad with ginger coconut dressing, spiced candied cashews.
Ingredients:
  • 1 tablespoon butter
  • 1.5 cups raw cashews
  • 0.75 cup white sugar
  • 1 tablespoon crushed dried mint
  • 1 teaspoon ground cumin
  • 7 lemons, juiced
  • 0.5 cup white sugar, or more to taste
  • 0.5 (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
  • 0.5 cup raisins
  • 0.5 cup shredded coconut
Instructions:
  • Line a baking sheet with aluminum foil.
  • In a skillet over medium-low heat, sauté butter, cashews, 3/4 cup sugar, dried mint, cayenne pepper, cumin, and coriander until sugar dissolves and cashews are golden brown, about 7 to 10 minutes.
  • Spread the cooling cashews evenly on the baking sheet.
  • Combine fresh lemon juice and a generous half cup of sugar in a blender. Blend until the sugar completely dissolves. Next, pour in creamy coconut milk and fresh ginger, blending until the mixture is silky smooth.
  • In a spacious bowl, toss together watermelon, cantaloupe, kiwi, apple, raisins, and shredded coconut.
  • Drizzle coconut mixture over fruit and delicately mix to ensure even coating.
  • Gently scatter the chilled cashews across the colorful fruit salad.

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