Hey lovelies, ok I know I missed the boat a little on this one, since technically it’s no longer summer (ha) but I figured since this is one of my absolute favourite desserts, I had to share it. Plus, let’s be honest, you can mix and match whichever fruits are in season, so really it’s an all season kind of fruit salad and dessert. Is it just me, or do you also crave a little something sweet and delicious after dinner?
I know, I know technically we are not meant to have too much food before bed and that fruit really should only be eaten on an empty stomach, but hey, where’s the fun in that?
We usually don’t have dessert after dinner in our house, but when we do, fruit salad is what calls to me and it’s also one of Matts favourites. When I have time, I will often try to cut up lots of fruit and have it sitting in the fridge ready to go for quick breakfasts, snacks and of course delicious after dinner treats.
I feel like this has always been the norm for me, as mum and I would always whip up fruit salads for the week and Matt’s always told me how he remembers when we first started dating that I would always have a bowl of fruit salad in the fridge and how amazing he thought it was. I guess the saying “the way to a man’s heart is through his belly” is true ha!
As well, I also wanted to make this into something a little naughty and decadent and so I decided to top the fruit salad with a few dollops of my favourite dairy-free coconut ice cream by Tommy and James. If you haven’t yet tried this ice cream then you are missing out – believe me! Finish it all off with a sprinkle of toasted coconut flakes, a little bee pollen, a few goji berries and a drizzle of maple syrup. I mean come on – how good does that sound!
I hope you enjoy this recipe and that it gives you yet more ways to add in more goodness into your diet. Who doesn’t love dessert and that feeling of sitting down with a bowl of deliciousness while unwinding and relaxing from the day – Perfection!!
My Summer Loving Fruit Salad:
Serves 6-10 (depending on the size)
- 1 pineapple
- ½ a melon
- 2 banana
- 4-6 feijoa
- 4-6 passionfruit
- 1 punnet of blueberries
- a handful of grapes
- 2 golden queen peaches (or any stone fruit)
- zest + juice of one lime
- 1/3 cup of desiccated coconut (or flaked)
- a drizzle of maple syrup (optional)
- 2 tbsp of bee pollen (optional)
- 2 tbsp of goji berries (optional)
- Little Island Nice Cream (I used the mango and vanilla flavoured ice cream)
On a chopping board chop your fruit into small chunks and place in a large bowl. Once all the fruit is cut, cover it with the zest and juice of the lime. Mix gently and set aside.
In a small saucepan add the coconut and then place on a medium to low element for a few minutes to let it toast. Once it’s golden, place it to one side.
While the coconut toasts, remove the nice cream from the fridge to soften and take out the maple syrup, bee pollen and goji berries. In a small bowl scoop in some fruit salad and then top with a dollop of nice cream, a sprinkle of toasted coconut, some bee pollen, goji berries and a final drizzle of maple syrup.
Store the fruit salad in an airtight container in the fridge for a few days.