As I’ve mentioned before, I really, really love fresh coconut milk, and so the other day I added some to this fresh fruit salad I was making for a brunch (we ladies of leisure enjoy brunching, because it gives us the added advantages of meeting earlier in the morning and involving champagne). I also threw in a few squeezes from a fresh lime and a tablespoon or two of light brown sugar. I let the fruit macerate for awhile, and by the time I arrived at the brunch the fruit was sweet as can be and smelled like a Banana Boat kind of day at the beach (and I mean that in the best way possible).
fruit salad with coconut milk
Prep time:
Total time:
Serves: 4-6
Ingredients
- 1 pineapple, halved, cored and cut into chunks (preserve one half to use as a serving bowl)
- 1 papaya, peeled and cut into chunks
- 2 kiwis, peeled and sliced
- 2 cups grapes, sliced in half
- 1 cup coconut milk
- 2 tablespoons lime juice (from 1/2 lime)
- 1 tablespoon light brown sugar
Instructions
- Combine cut fruits into a bowl.
- Add coconut milk, squeezed lime and brown sugar and toss to coat fruit thoroughly.
- Refrigerate until serving (but do not leave more than 3-4 hours, or fruit will begin to get soggy).
I find it very difficult to believe that you don’t do this for your colleagues at your esteemed workplace.
We lead very, very, different lives.
Ha. I enjoy visions of Jeff asking the partners if they’d prefer he brought fruit or tea cakes to the weekly office brunch.