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Simply Delicious

Rainbow Fruit Salad

FruitStove-TopLow-Fat

Time: 30 minutes

Yield: 8 servings

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About

After every rainstorm, there comes sunshine... and sometimes we even get lucky enough to see a glimmer of glittery colors stretching across the sky. If your life is feeling more like a rainstorm metaphor and less like a bright and colorful rainbow, well then it sounds like you need a taste of this Rainbow Fruit Salad. Layers and layers of your favorite fresh and juicy fruit are piled on top of each other to add a little sweetness at the end of your meal (or the beginning, or the middle, or whenever you want, really!). There's even a fluffy, whipped, cloud-like cream for dipping or topping. Search no more, this Rainbow Fruit Salad is that glimmer of glittering colors you've been searching for, and it will certainly brighten your day!

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Ingredients

  • 1/2 cup lemon balm leaves, packed, divided, can substitute mint or basil
  • 1 cup sugar
  • 1 cup water
  • 1 pint blueberries
  • 4 kiwis, sliced into half moons
  • 1 banana, sliced
  • 1 pineapple, cut into bite-size chunks
  • 4 clementines, peeled and separated into segments
  • 1 small watermelon, seedless and cubed
  • 1 (13.5-ounce) can coconut milk, chilled

Directions

Step 1 -Finely chop 2 tablespoons of the lemon balm; reserve the rest of the lemon balm for use in the syrup.

Step 2 -In a small saucepan, add the sugar and the water and bring to a boil.

Step 3 -Boil the sugar-water until the sugar has dissolved.

Step 4 -Transfer the saucepan from the heat and add the reserved whole lemon balm leaves. Let it cool completely.

Step 5 -In a trifle bowl, layer the blueberries and drizzle with 2 tablespoons of the lemon simple syrup.

Step 6 -Place the kiwi slices flat against the sides of the bowl and fill the middle with the bananas; then drizzle with 2 tablespoons of the lemon simple syrup.

Step 7 -Top the bananas with the pineapple chunks and drizzle with 2 tablespoons of the lemon simple syrup.

Step 8 -Top the pineapple with the clementines and drizzle with 2 tablespoons of the lemon simple syrup.

Step 9 -Top the clementines with the watermelon and drizzle with 2 tablespoons of the lemon simple syrup.

Step 10 -Sprinkle the fruit salad with 1 tablespoon of the chopped lemon balm.

Step 11 -Refrigerate the fruit salad until ready to serve.

Step 12 -Skim off the thick, white part of the chilled coconut milk and reserve the clear part for another use.

Step 13 -In the bowl of a stand mixer fitted with the whisk attachment, add the skimmed coconut milk and whip on high speed until it is thick and fluffy. Around the 2-minute mark, add enough of the remaining lemon simple syrup to reach the desired sweetness. At the last minute, add the remaining 1 tablespoon of the chopped lemon balm.

Step 14 -Transfer the coconut mixture to a serving bowl and chill until ready to serve.

Step 15 -Serve the fruit salad with the coconut mixture.

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