Summertime is my favorite time of the year for many reasons but what I love most is the abundance of fresh fruits. It seems during the warmer months, I reach for fruit to cool, quench and satisfy my (constant) sweet tooth. This dessert is as easy as it gets and is the perfect sweet treat to round out any summer meals. You can use any fruit in this recipe so feel free to add what you like!
When I can’t find my favorite fresh fruits, I’ll check the freezer section of my Asian grocery store. If I can’t find the frozen variety, my last resort is to used the canned versions. As most of the canned fruits are packed in heavy syrup, they are super sweet. So what I do is rinse the fruit with cold water before using. If you enjoy all that sugar, just drain the liquid well before you make your fruit salad. Enjoy!
Watch the video below for directions.
1 cup chopped mangoes
1 cup chopped rambutan
1 cup chopped honeydew melon
1 cup chopped lychees
1 cup chopped jackfruit
1 cup cold whipping cream
2 Tbsp powdered sugar
2 Tbsp coconut milk
2 Tbsp whipped cream cheese
Chop fruit into small pieces and add into a large bowl.
In a stand or hand mixer, add the cold cream and whip on high for 1-2 minutes until soft peaks form. Add the sugar, coconut milk and cream cheese. Whip together for another minute. Fold the whipped cream mixture into the fruit. (Reserve a little bit of the cream to use as a topping if desired.) Cover and chill in refrigerator or at least one hour.
To serve, spoon into dessert bowls or martini glasses. Garnish with more whipped cream and mint.
Yields: 6 cups