thai-inspired fruit salad
Ingredients
- Servings: 6
- 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
Recipe
Cook Time: 10 mins
Ready Time: 1 hr 10 mins
- cover a baking sheet with aluminum foil.
- 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.
- spread cashews over the prepared baking sheet to cool.
- place lemon juice and 1/2 cup sugar in a blender. blend until sugar is dissolved. add coconut milk and ginger; blend until smooth.
- combine watermelon, cantaloupe, kiwi, apple, raisins, and shredded coconut in a large bowl
- pour coconut mixture over fruit and gently toss to coat.
- sprinkle cooled cashews over fruit salad.
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