Prep 10 mins
Cook 5 mins
I think this recipe came from Canadian Living magazine, but am not sure. The whole meal (which is comprised of Lemongrass Pork, Grilled Pineapple Salad, Coconut Thai Rice and Tropical Fruit With Lime) embodies the Thai tradition of combining all the five tastes: sweet, hot, sour, salty and bitter in one meal.
- In small saucepan, cook sugar with water over medium heat, stirring, until sugar is dissolved. Remove from heat; stir in lime rind and juice. Let cool. (Syrup can be refrigerated in airtight container for up to 1 day; rewarm until fluid, then let cool to room temperature.).
- Peel, seed and cube cantaloupe; place in bowl. Cut off 2 opposite sides of mango as close to pit as possible. Cut grid pattern of 1/2-inch cubes in flesh of each side down to (but not through) skin; turn inside out. Cut off cubes; add to bowl. Cut remaining mango away from pit; cube and add to bowl. (Fruit can be prepared to this point, covered and refrigerated for up to 4 hours).
- Peel and cut bananas into 1/2-inch thick slices; add to bowl. Add reserved syrup, and mint (if using); toss gently to combine. Serve immediately.
Excellent! I made this for dessert for our New Year's Eve Thai dinner. I didn't have any fresh mint so I made the syrup a couple of hours earlier and added dried mint to it. I think this would work with almost any combination of fruit.
Yum! Served this tonight to finish off my Thai menu and it was a big success. Lovely combination of sweet, fruity flavors. I used the optional mint and it was great. Thanks for posting!