“So, what shall we have as a pud after the BBQ then darling?” Husband asks. Before I can come up with a suggestion, he does. “Fruit salad – nice and healthy after all that roasted meat.” Yes, nice and healthy but a teeny bit boring and it’s slightly too early in the season to find really fragrant fresh berries. Now one of our fave fruity desserts is papaya with lime – it’s ab fab and so fresh. So I thought I would do something similar with some fruits that actually taste ok at this time of year. It must have been an OK idea because even those guests who think fruit salad is for wimps, wolfed it down before you could say “do start”. No one noticed their dessert was dotted with tiny fragments of red chilli… until they tasted it. General concensus? Wow. Please don’t miss out the chilli because that’s the key ingredient that makes this fruit combo taste amazing.
Fruit Salad with a Twist
Ingredients serves 4
2 heaped tablespoons Muscovado (or any brown) sugar
2 tablespoons freshly squeezed lime juice (from 1 lime)
Fresh fruit – I used plums (pitted and sliced), small bunch of seedless red grapes, a few raspberries, and a punnet of each blackberries and blueberries.
2 tablespoons chopped fresh mint
Fresh red chilli – very finely sliced and chopped – half will be ample
How to assemble
In a large bowl, stir together sugar and lime juice. Let stand 10 minutes for sugar to dissolve.
Add plums, grapes, blackberries, blueberries, and mint; toss to combine. Goes well with vanilla ice cream.