1/2of a fresh pineapplevery ripe, peeled, cored & diced
1/2lbred seedless grapessliced into halves
3medium seedless orangespeeled and diced
1/4cupraw unpasteurized honey
1limezested and juiced
1/4cupof fresh mintfinely minced
1cupof plain Greek yogurt
2tbspraw unpasteurized honey
Prepare and dice all the fruit and add to a large bowl.
Add the honey, lime and mint. Let stand at room temperature for a few minutes to allow the flavours to develop.
For the topping… In a medium-sized bowl; stir together the yogurt, sour cream, honey, and vanilla. Toast the coconut in the oven or in a dry sauté pan over low heat, stirring regularly so it doesn’t brown too much
To serve, spoon 1/2 cup of fruit salad into glass dessert bowls and spoon a couple tablespoons of the yogurt-sour cream mixture over it. Garnish with toasted coconut.
Chef’s Note: You can customize this any way you like with whatever fruit is available or in season, which is always better. It also keeps well in the fridge for about a week too.
Recipe Courtesy of Chef Kevin Wagner RNCP Eating With Wisdom
Honey-Lime Fruit Salad
Amount Per Serving
Calories 210Calories from Fat 36
% Daily Value*
Saturated Fat 2g13%
Vitamin A 2135IU43%
Vitamin C 94.6mg115%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Courtesy of Chef Kevin Wagner at www.eatingwithwisdom.com