Thai-Inspired Fruit Salad recipe

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Ingredients

1 tablespoon butter
1 ½ cups raw cashews
¾ cup white sugar
1 tablespoon crushed dried mint
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
7 lemons, juiced
½ cup white sugar, or more to taste
½ (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
½ cup raisins
½ cup shredded coconut

Nutrition Info

660.6 calories
carbohydrate: 96.8 g
cholesterol: 5.1 mg
fat: 31.3 g
fiber: 7 g
protein: 9.5 g
saturatedFat: 15.6 g
servingSize: -
sodium: 261.1 mg
sugar: 75.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

This is a unique fruit salad with a tart, creamy dressing with coconut, lemon, and ginger, and candied cashews with mint, cayenne, and cumin.

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