Photo: Creamy Fruit Salad Recipe
Ingredients
- 1 cup sweetened shredded coconut
- 1 cup plain yogurt
- 2 tablespoons honey
- 1/4 cup dark or spiced rum
- 2 tablespoons finely chopped fresh mint leaves
- 1 quart container pineapple chunks
- 1 quart container honeydew melon chunks
- 1 quart container watermelon chunks
- 2 Granny Smith apples, cored and chopped
Directions
Preheat the oven to 300 degrees F.
Spread the coconut in a single layer on a baking pan. Toast coconut in oven until pale golden brown, watching carefully to avoid burning, about 8 minutes.
In a mixing bowl, whisk together the yogurt, honey, rum, and mint. In another large bowl, combine the fruit. Pour the yogurt mixture over the fruit and toss to combine. Allow to sit for 10 minutes so the fruit can absorb the flavors. Sprinkle the toasted coconut on top and serve.
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By Gwynedd
Delaware, Worst...
on April 14, 2013
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This is a wonderful fruit salad. I did a few modifications--vanilla nonfat yogurt (no honey, didn't have honeydew or cantaloup, added banana instead. You could use any fruit, but I'd always have apple, watermelon and pineapple as a base. I don't like toasted coconut so I added the cream from Goya coconut milk, which is somewhat grainy. It made just enough coconut flavor without the texture of grated coconut. The rum is a MUST.
By kpryan
on December 13, 2011
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A great and easy recipe for a fine fruit salad. I've used this recipe for catering events a number of times and have had nothing but positive results. I've modified it by adding different fruits, depending upon what is in season; you can try: kiwi, grapefruit, and other varieties of apples; as well as pears. I've NOT made it using watermelon, so can't vouch for that.
By Chef #569799
Casco, ME
on July 29, 2008
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If you are not a rum fan you can always substitute the rum with a flavored extract of your choice. I just used a little vanilla but orange or lemon would also work as well as other liqueurs like raspberry orange or mellon. This recipe is very versatile and delicious.
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