Ingredients with Measurements:
- 2 cups mixed fresh fruits (such as mango, pineapple, papaya, and kiwi), diced
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup unsweetened coconut flakes
- 1 tablespoon sumbala spice blend
- 1 tablespoon honey
- 1 tablespoon lime juice
- Pinch of salt
Special Equipment Needed:
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a mixing bowl, combine the diced fruits, chopped mint leaves, and unsweetened coconut flakes.
2. In a separate bowl, whisk together the sumbala spice blend, honey, lime juice, and salt until well combined.
3. Pour the sumbala dressing over the fruit mixture and toss gently to coat.
4. Chill the fruit salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
5. Serve the sumbala-spiced fruit salad chilled, garnished with additional mint leaves and coconut flakes, if desired.
Time:
Preparation time: 15 minutes
Chilling time: 30 minutes
Temperature:
Refrigerate the fruit salad until ready to serve.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories per serving: 120
Total fat: 3g
Saturated fat: 2g
Cholesterol: 0mg
Sodium: 35mg
Total carbohydrates: 25g
Dietary fiber: 3g
Sugar: 19g
Protein: 1g
Substitutions for ingredients:
- Any combination of fresh fruits can be used in this recipe, depending on personal preference and availability.
- If sumbala spice blend is not available, substitute with a blend of ground cumin, coriander, and chili powder.
Variations:
- Add chopped nuts, such as almonds or pistachios, for added crunch.
- Swap out the honey for agave nectar or maple syrup for a vegan option.
- For a savory twist, add diced cucumber and red onion to the fruit salad.
Tips and Tricks:
- Use ripe, sweet fruits for the best flavor.
- Adjust the amount of sumbala spice blend to taste, depending on personal preference.
- For a creamier dressing, whisk in a tablespoon of Greek yogurt or coconut cream.
Storage Instructions:
Store any leftover fruit salad in an airtight container in the refrigerator for up to 2 days.
Reheating Instructions:
This fruit salad is best served chilled and does not need to be reheated.
Presentation Ideas:
Serve the fruit salad in a clear glass bowl or individual glasses to showcase the vibrant colors of the fruit.
Garnishes:
Garnish the fruit salad with additional mint leaves and coconut flakes for added texture and flavor.
Pairings:
This fruit salad pairs well with grilled chicken or fish for a light and refreshing meal.
Suggested Side Dishes:
Serve the fruit salad alongside a green salad or roasted vegetables for a complete meal.
Troubleshooting Advice:
- If the fruit salad is too sweet, add a squeeze of lime juice to balance out the flavors.
- If the fruit salad is too dry, add a splash of orange juice or more honey to the dressing.
Food Safety Advice:
- Wash all fruits thoroughly before using.
- Store the fruit salad in the refrigerator until ready to serve to prevent spoilage.
Food History:
Sumbala is a spice blend commonly used in West African cuisine, made from fermented locust beans. It adds a unique umami flavor to dishes and is often used in stews and soups.
Flavor Profiles:
This fruit salad is a combination of sweet, tangy, and savory flavors, with a hint of spice from the sumbala blend.
Serving Suggestions:
Serve the fruit salad as a light and refreshing dessert or as a side dish for a summer barbecue.
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