Fruit Salad with Candied Coconut
Fruit Salad with Candied Coconut
Candied Coconut
½ cup caster sugar
2 tablespoons water
1 teaspoon vanilla extract
75g shaved desiccated coconut (also called coconut chips)
Put the sugar, water and vanilla to a wide saucepan and place on moderate heat.
Mix well so the sugar dissolves and bring to the boil.
Add the coconut and mix well.
Cook over gently heat stirring continuously, until all the water has evaporated and the coconut is dry and browned.
Pour onto a large piece of baking paper, spread out the coconut and cool.
Reserve.
Salad
½ cup water
50g Thai palm sugar crushed
zest of 1 lime
2 tablespoons lime juice
1 small red chilli, thinly sliced
500g oranges, peeled with a sharp knife, sliced horizontally
600g watermelon, peeled, deseeded, diced 3cm
250g strawberries, hulled and halved
seeds from 1 pomegranate
small handful mint leaves
Put the water and sugar into a small saucepan and place over moderate heat. Bring to the boil, stirring so the sugar dissolves.
Remove from the heat and cool.
Add the zest, juice and chilli.
Reserve, this is the dressing
Put the oranges, watermelon and strawberries onto a shallow platter.
Spoon the dressing over everything.
Sprinkle the pomegranate seeds, the candied coconut and the mint on top and serve.
Serves 6.
