Thai-Inspired Fruit Salad
Description
Watermelon, cantaloupe, and kiwi fruit are tossed with a tangy, gingery coconut dressing and sprinkled with spiced candied cashews in this tropical and refreshing fruit salad.
Ingredients
•
1 tablespoon butter
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1 1/2 cups raw cashews
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3/4 cup white sugar
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1 tablespoon crushed dried mint
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1 teaspoon cayenne pepper
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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7 lemons, juiced
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1/2 cup white sugar, or more to taste
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1/2 (15 ounce) can unsweetened coconut milk
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1 (1 inch) piece fresh ginger, finely chopped, or more to taste
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6 cups watermelon, cut into bite-sized chunks
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3 cups cantaloupe, cut into bite-size pieces
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4 kiwi fruits, sliced
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1 apple, diced
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1/2 cup raisins
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1/2 cup shredded coconut
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.