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 caloriescarbohydrate: 96.8 gcholesterol: 5.1 mgfat: 31.3 gfiber: 7 gprotein: 9.5 gsaturatedFat: 15.6 gservingSize: -sodium: 261.1 mgsugar: 75.1 gtransFat: : -unsaturatedFat: : -
Directions Thai-Inspired Fruit Salad
Directions
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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.