Keep Well Recipes from the Sunny Coast, Australia.
INGREDIENTS
For the Salad
Watermelon, peeled and thinly sliced
Papaya, peeled and thinly sliced
Honeydew melon, peeled and thinly sliced
Heirloom melon, peeled and thinly sliced
Fresh dragonfruit, peeled and thinly sliced
Citrus, like cumquats or mandarins
Fresh blueberries or strawberries
500g COYO Natural Coconut Yoghurt
Sesame seeds, toasted
Pistachios, chopped
For the Dressing
Juice of 3 limes
Pulp from 2 passionfruit
Fresh mint, chopped
1 tbsp maple syrup (optional)
METHOD
Take a plate and dollop on a bed of COYO, swirling to move the yoghurt in a thick, creamy layer around the plate. Chop your seasonal fruit into fun shapes and sizes and arrange on top of the coconut yoghurt bed.
Let’s make the dressing! Add your lime juice, passionfruit pulp and maple syrup in a small bowl and whisk together. Once combined, drizzle over the salad and top with sprigs of baby mint, toasted sesame seeds and chopped pistachios for a little crunchy delight! Serve and enjoy