Exotic fruit salad with lime cream recipe
Papayas, persimmons, pomegranate, physalis and lychees are the exotic fruits that make up this vibrant fruit salad. Paired with a zesty lime cream, it's a dish that'll transport you to the tropics with every bite.
See method- Serves 4
- 15mins to prepare
- 480 calories / serving
Ingredients
- 2 papayas, deseeded and sliced lengthways
- 1 pomegranate, deseeded
- 400g (13oz) destoned lychees
- 2-3 persimmon, sliced
- 100g (3 1/2oz) physalis, leaves removed and halved, plus extra whole fruit to granish
- 300ml (1/2pt) half-creme fraiche
- 1x160ml tin coconut cream
- 1 lime, zested and juiced, plus extra wedges to serve
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Shop ingredientsEach serving contains
- Energy
- 1995kJ 480.0kcal
- Fat
- 26g
- Saturates
- 20g
- Salt
- 0.2g
- Sugars
- 53g
of the Reference intake
Carbohydrate 54.0gProtein 6.7gFibre 9.9g
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- Combine the fruit in a large bowl and set aside.
- Mix the ingredients for the cream. Arrange the fruit on four plates and serve with the cream on the side and some lime wedges and whole physalis, if you like.
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