Ingredients
6
6 servings
- •1 tablespoon butter
- •1.5 cups raw cashews
- •0.75 cup white sugar
- •1 tablespoon crushed dried mint
- •1 teaspoon cayenne pepper
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •7 lemons, juiced
- •0.5 cup white sugar, or more to taste
- •0.5 (15 ounce) can unsweetened coconut milk
- •1 (1 inch) piece fresh ginger, finely chopped, or more to taste
- •6 cups watermelon, cut into bite-sized chunks
- •3 cups cantaloupe, cut into bite-size pieces
- •4 kiwi fruits, sliced
- •1 apple, diced
- •0.5 cup raisins
- •0.5 cup shredded coconut
Instructions
- Cover a baking sheet with aluminum foil.
- Cook and stir butter, cashews, 3/4 cup sugar, dried mint, cayenne pepper, cumin, and coriander in a skillet over medium-low heat until sugar has dissolved and cashews are browned, 7 to 10 minutes.
- Spread cashews over the prepared baking sheet to cool.
- Place lemon juice and 1/2 cup sugar in a blender. Blend until sugar is dissolved. Add coconut milk and ginger; blend until smooth.
- Combine watermelon, cantaloupe, kiwi, apple, raisins, and shredded coconut in a large bowl
- Pour coconut mixture over fruit and gently toss to coat.
- Sprinkle cooled cashews over fruit salad.
Nutritional Facts
Per 6 servings
- Calories: 661
- Carbohydrate: 97g
- Fat: 31g
- Fiber: 7g
- Protein: 10g
- Sugar: 75g
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