Passionfruit & Citrus Salad with Coconut Meringues
by David Lebovitz
You can make this refreshing dessert in minutes. The passionfruit seeds add a pleasant crunch, but if you prefer, you can strain them out of the pulp before pouring it over the rest of the fruit.
Serves two.
Watch The Video
1 kiwi, peeled and sliced
1 ripe mango, peeled and diced
1 blood orange, peeled and segmented
1/2 ripe star fruit, sliced
1/2 cup diced fresh pineapple
3 Tbs. fresh orange juice
1 Tbs. fresh lime juice
1/2 tsp. sugar, preferably superfine; more to taste
2 ripe passionfruit
Coconut Meringues for garnish
Candied orange zest for garnish (optional)
Combine the kiwi, mango, blood orange, star fruit, and pineapple in a bowl. Stir together the orange juice, lime juice, and sugar; pour this mixture over the fruit. Split the passionfruit and either the spoon the pulp and seeds over the mixed fruit, or strain the pulp to remove the seeds and then pour over the fruit. Garnish each portion with one or two coconut meringues, and candied orange zest, if desired.
nutrition information (per serving):
Calories
(kcal):
190;
Fat
(g):
1;
Fat Calories
(kcal):
8;
Saturated Fat
(g):
0;
Protein
(g):
3;
Monounsaturated Fat
(g):
0.5;
Carbohydrates
(g):
49;
Polyunsaturated Fat
(g):
0.5;
Sodium
(mg):
10;
Cholesterol
(mg):
0;
Fiber
(g):
8;
photo: Ellen Silverman
From Fine Cooking 15
, pp. 72
June 3, 1996
