Herby fruit salad recipe | Angela Hartnett

Spicy coriander, pomegranate seeds and coconut milk – the best way to upgrade an ordinary fruit salad into something daring and unusual. For a slightly different twist, throw in some basil as well.

Serves 4

2 blood oranges, pith removed, and sliced into segments
1 pineapple, diced
1 pomegranate, deseeded
Juice of 1 lime
1 tbsp honey
4 tbsp reduced-fat coconut milk
1 tbsp coriander, chopped

1. Lop the bottoms off the oranges and use a sharp knife to remove the skin. Run the knife between the white pith on both sides and remove the orange segments.

2. Put the segments in a large bowl with the pineapple and pomegranate. Add the lime juice, honey and coconut milk.

3. Stir well, then put it in the fridge to chill. When it's dishing-up time, finish with the chopped coriander and serve.

Thanks to guardian.co.uk who have provided this article. View the original here.


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