Poke Fruit Salad
In this beautiful bowl, I’ve placed colorful and delicious fruit options (you can vary your picks based on your taste preferences, what’s in season or on sale).
Ingredients
For the sauce:
- 1 teaspoon lime zest, from about 1 lime
- 2 tablespoons lime juice, from 1 lime
- ½ to 1 teaspoon honey or maple syrup
- ¼ teaspoon toasted sesame oil
- 1 teaspoon grated fresh ginger
For the salad:
- 5 cups mixed fruit, such as kiwi, Asian pear, blueberries, pineapple, and watermelon, diced
- ⅓ cup loosely packed julienned fresh basil or mint
- 1 to 2 tablespoons toasted black and white sesame seeds, plus extra for garnish
- 1 to 2 tablespoons toasted flaked coconut, plus extra for garnish
Instructions
For the sauce:
- Mix together all the ingredients in a small bowl, and stir to dissolve the honey into the lime. Set aside.
For the salad:
- In a large bowl, gently mix together the fruit with the basil. Add the lime-honey sauce, as well as the seeds and coconut, and very gently stir to combine so you don’t break up any of the fruit. Serve with an extra sprinkling of seeds and coconut, if desired.
To toast the sesame seeds:
- Add to a pan over medium heat and cook for 3 to 5 minutes, stirring often so the seeds don’t burn. If using white sesame seeds, they will start to turn a light golden brown. Immediately transfer to a plate to cool.
To toast the coconut flakes:
- Bake at 350˚F for about 7 to 8 minutes, checking and stirring halfway through.
Nutrition Information per serving
Calories: 150Carbohydrates: 24gProtein: 3gTotal Fat: 6g— Unsaturated Fat: 5g— Saturated Fat: 1gCholesterol: 0mgSodium: 0mgPotassium: 316mgFiber: 4gTotal Sugar: 15g— Natural Sugar: 14g— Added Sugar: 1gVitamin C: 70mgIron: 2mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.