Chef Tom Fraker
Tropical Fruit Salad with Mint and Key Lime Chantilly Cream
Category
Salad
Servings
4 - 6 servings
Prep Time
30 minutes
Cook Time
0 minutes
Author:
Chef Tom Fraker
Refreshing and less fattening than Ambrosia Salad, you'll want to make this to accompany just about any meal.
Ingredients
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1 Sweet Young Coconut
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1 South African Baby Pineapple – ends removed, peeled, diced
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1 starfruit – cut crosswise 1/8-inch thick and then halved
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1 Butterscotch™ Pear or Asian Pear – cored, diced
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1 White Dragon Fruit – peeled, diced
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1 Strawberry Papaya – peeled, seeded, diced
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1 (3 oz.) package Melissa’s dried cranberries
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1 package Melissa’s pomegranate arils
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1 (3/4 oz.) package fresh mint – finely chopped
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1 cup heavy cream
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¼ cup sugar
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2 each Melissa’s ley limes – 1 zested, both juiced
Directions
Once you remove the top, pour the coconut water into a glass and drink it. It is very good for you. Lots of electrolytes. Remove the tender young coconut meat with a spoon and chop it.
In a large bowl, add the coconut, pineapple and the next 7 ingredients. Gently mix well to incorporate.
In the bowl of an electric mixer, add the heavy cream and sugar. Whip until you get medium-stiff peaks. Add the key lime juice and whip to firm peaks. Gently fold in the lime zest.
To serve, place the fruit salad in serving bowls and top with a dollop of the Chantilly cream.
Recipe Note
Give it an extra special touch with crushed Clean Snax® flavor of your choice.
Filed in:
Asian Pear,
Butterscotch Pear,
Chantilly Cream,
Dragon Fruit,
Dried Cranberries,
Key Limes,
Mint,
Pomegranate Arils,
Salad,
South African Baby Pineapple,
Starfruit,
Strawberry Papaya,
Sweet Young Coconut,
Tropical Ambrosia,
White Dragon Fruit
