Recipe Cuisine: Others
Theme: 10 Iconic Asian Ingredients
Tropical Fruit Salad with Salted Caramel Sauce
By: Juliet Tang
Ingredients
- 1 pineapple, peeled, cored and cut into bite-sized pieces
- 1 dragon fruit, peeled and cut into 2cm cubes
- 1 mango, cheeks removed and cut into 2cm cubes
- 6–8 strawberries, hulled and halved
- 1 cup lychees, drained and halved
- 75 ml coconut milk
- 1 tbsp coconut sugar
- 2 tbsp yuzu honey tea
- 1 tbsp light soy sauce
- 1 tbsp sweet soy sauce (kecap manis)
- 3 kaffir lime leaves (reserve one for garnish)
- Black sesame seeds
- Coconut or vanilla ice cream (optional)
Product used in recipe
- LEE KUM KEE - SALT REDUCED SOY SAUCE
Method
- Cut the pineapple into bite-sized pieces. Peel the dragon fruit and cut into 2 cm cubes. Remove the mango cheeks and cut into 2 cm cubes. Hull the strawberries and halve them. Drain the lychees and cut into halves. Set aside.
- In a small saucepan, combine the coconut milk and coconut sugar. Warm over low heat, stirring gently until the sugar dissolves.
- Add the yuzu honey tea, light soy sauce, sweet soy sauce and kaffir lime leaves. Continue to cook over low heat, stirring occasionally, until the sauce becomes glossy and lightly thickened. Remove and discard the kaffir lime leaves.
- Arrange the fruit in a shallow serving bowl. Spoon the warm yuzu–kaffir lime caramel over the fruit.
- Top with a small scoop of coconut or vanilla ice cream if desired. Garnish with black sesame seeds and a finely sliced kaffir lime leaf. Serve immediately.
