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Thai-Inspired Fruit Salad

Thai-Inspired Fruit Salad

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ROWANTREE

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 {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 661 kcal
  • 33%
  • Fat:
  • 31.3 g
  • 48%
  • Carbs:
  • 96.8g
  • 31%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 261 mg
  • 10%

Based on a 2,000 calorie diet

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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Reviews

Debbie
0
3/7/2013

This was absolutely awfull. The 7 lemons & coconut milk = SOUR. The sugared nuts...not enough butter to melt the sugar and it sure doesn't happen between 7 & 10 minutes...don't waste your time. A simple citrus & honey recipe is great on fruit salad...Glad I didn't pour it over my beautiful fruit!!