TROPICAL FRUIT SALAD SERVED IN PINEAPPLE BOATS

Ingredients for 2 people:

1 pineapple

1/2 mango

1/2 avocado

a few thin slices of organic lime

4 or 5 surimi sticks

juice of 1 organic lemon

a small bunch of fresh coriander

1 tbsp sunflower oil

salt and pepper

To garnish (optional):

dessicated coconut

sesame seeds

1 tbsp coconut milk

Method

Cut the pineapple lengthways.

Remove the flesh using a small knife or a melon baller, making sure you don’t cut through the outer skin.

Chop the flesh into chunks and set aside.

Rinse the 2 pineapple boats and place them upside down on a paper towel, in order to remove excess water and juice.

In the meantime, peel the mango and the avocado and chop them into bite-size chunks.

Add the fruit chunks, the chopped surimi, the lime slices and the coriander leaves to a big bowl, and dress with 1 tablespoon of lemon juice.

In a different bowl, mix the rest of the lemon juice with 1 tablespoon of sunflower oil, season with salt and pepper and add to the fruit salad.

Mix the salad gently and divide it equally between the 2 pineapple boats.

Garnish with dessicated coconut, sesame seeds and 1 tablespoon of coconut milk.

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