Fruit Salad is a seriously underrated dish that is perfect for serving at gatherings during HOT weather. I feel it’s hard to go wrong with a bowl of fresh fruit, in any combination, but I wanted to share a lovely fruit salad I threw together from ingredients I just had “laying around the house”. Almost any fruit would get-the-party-started-right with this super easy, gelatin-free sauce!
*I should probably confess that I compulsively acquire exotic fruits*
** I prefer not to use apples or bananas in fruit salads because they turn brown and look unappealing, but if these are the fruits you love: toss them gently with lemon juice after cutting them to preserve their original color.
Tropical Fruit Salad
No gelatin=vegetarian. Contains Casein (from milk) =NOT Vegan
Ingredients for the “Salad”:
-8 cups fresh fruit, e.g.:
1 fresh pineapple peeled, cored and cut into chunks (about 4 cups)
2 cups fresh strawberries, sliced
1 cups fresh lychee, peeled and pitted (lychee is available in canned form, but it is usually “in syrup.” I avoid fruits in syrup.)
1 cups fresh rambutan (I had both lychee and rambutan that desperately needed to be used. Their flavor profiles are very similar and it is a bit redundant to use both, unless you already have them on-hand.)
-1 cup unsweetened shredded coconut
*if you are more concerned with watching your fats and your calories than your carbs/sugars, try substituting shredded carrot for coconut. No fat. Very few calories. But it has triple the carbs and sugars.
Ingredients for the Sauce:
1 very ripe mango (or 1 ½ cups frozen and thawed mango)
Cream from 1 can coconut milk stored in refrigerator overnight(about ¾ cup)
1 package coconut agar dessert mix (I use the 2 oz Lobo brand package).
(to make coconut “cream”, store canned coconut in the fridge overnight. Carefully without shaking remove can from refrigerator and invert. Use a can opener to open the bottom of the can. The cream should have separated and will appear as a solid(ish) white mass. Gently scoop out the white cream, careful not to disturb the clearer liquid. Reserve the liquid for a smoothie or chia pudding.)
In a large bowl, toss all your chunks of fresh, peeled fruit until evenly distributed.
Scoop the coconut cream into a medium sized bowl and whip until it is nice and fluffy. Return it to the refrigerator.
Place the mango and coconut agar dessert mix in your blender/food processor and puree until it is nice and smooth.
Fold the mango mixture into the whipped coconut cream.
Transfer the “sauce” into your large bowl of fruit and gently stir to coat all the fruit evenly.
Keep chilled until serving.