Spiced seasonal fruit salad
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About this recipe:
Use any soft fruit in season for this slightly piquant medley of flavours, a perfect follow-on to a spicy main course.
1 large mango
125 g (4½ oz) seedless black grapes, cut in half
125 g (4½ oz) seedless green grapes, cut in half
125 g (4½ oz) peaches, skinned, stoned and sliced
125 g (4½ oz) strawberries, hulled and cut in half or into quarters, according to size
25 g (1 oz) unsweetened desiccated coconut
30 g (1¼ oz) caster sugar
A pinch of cayenne pepper
A pinch of mustard powder
- Peel the mango, cut away the flesh and thinly slice it.
- Put the mango into a large mixing bowl and add the black and green grapes, peaches and strawberries.
- Finely grind the coconut in a spice mill or with a pestle and mortar. Add the sugar, cayenne pepper, mustard and a pinch of salt and mix well.
- Add the coconut mixture to the fruit, stir well, cover and place in the refrigerator to chill for at least 1 hour, or overnight, to allow the flavours to blend and mature.
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