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Fruit Salad yummy yummy…

By May 10, 2012November 14th, 2018No Comments
asian fruit salad recipe

Unfortunately my memories of eating a fruit salad as a child is from a can served with over-whipped cream and a cherry on top.  Thank goodness today we have a large variety of fruits and multicultural influences, you can have a fruit salad in so many different ways. If you are having a gathering for mothers day this weekend this makes a great end to the meal.Enjoy!



1/2 pineapple, peeled and thinly sliced

4 bananas, sliced thinly lengthways

140g Indonesian palm sugar or dark brown sugar

1⁄2 cup coconut cream

1 kaffir lime leaf

16 fresh lychees or grapes

1⁄3 cup macadamias, roasted and chopped

Preheat an oven grill on medium. Place the pineapple and bananas on a baking sheet. Sprinkle with 2 tablespoons of the palm sugar. Place the baking sheet under the hottest point of the preheated grill. Cook for 3 minutes on both sides or until golden. Set aside.

Place the remaining palm sugar, the coconut cream, kaffir lime leaf and 3 tablespoons water in a small saucepan. Cook, stirring frequently, until the sugar has dissolved. Place the grilled fruit and the lychees or grapes on a large serving plate and drizzle over the coconut cream dressing. Serve sprinkled with the roasted macadamias.

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