Meals and Courses

Hot Caribbean Fruit Salad

prep 15 mins cook 6–7 mins
  • 50 g (2 oz) unsalted butter
  • 50 g (2 oz) light muscovado sugar
  • 1 large papaya, halved, deseeded, peeled and sliced
  • 1 large mango, pitted, peeled and sliced
  • ½ pineapple, cored, peeled and cut into chunks
  • 400 ml (14 fl oz) can full-fat coconut milk
  • grated rind and juice of 1 lime

Heat the butter in a large frying pan, add the sugar and heat gently until just dissolved. Add all the fruit and cook for 2 minutes, then pour in the coconut milk, half the lime rind and all the juice.

Heat gently for 4–5 minutes, then serve warm in shallow bowls, sprinkled with the remaining lime rind.

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