thai-inspired-fruit-salad

Thai-Inspired Fruit Salad

1 Review Add a Pic
  • Prep

    1 h
  • Cook

    10 m
  • Ready In

    1 h 10 m
ROWANTREE
Recipe by  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.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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Review (1)

Rate This Recipe
Debbie
0

Debbie

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!!

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Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

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Mojito Fruit Salad

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Fruit Salad with Mint Honey-Lime Dressing