• 6servings
  • 30minutes

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Nutrition Info . . .

VitaminsA, B6, D
MineralsCalcium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 cup (200g) firmly packed brown sugar

  2. 1 1/4 cups (310ml) coconut cream

  3. 200g butter, chopped

  4. 1/2 (750g) honeydew melon

  5. 1 small (800g) pineapple

  6. 3 sugar bananas

  7. 12 rambutans or lychees

  8. 6 passionfruit, halved

  9. Note: the coconut caramel sauce can be made a day ahead; reheat to liquefy before serving. The melon and pineapple can be prepared several hours ahead.

Instructions Jump to Ingredients ↑

  1. Combine the sugar, coconut cream and butter in a medium saucepan; stir over a low heat until the sugar is dissolved and the butter is melted.

  2. Peel and seed the melon and cut it into wedges. Peel the pineapple and cut it into wedges.

  3. Leaving them in their skins, cut the bananas into large pieces.

  4. Without cutting through to the flesh, cut through the skin of the rambutans in the centre, then lift off the top half of the skin.

  5. Arrange the fruit on two large platters and serve with the sauce.

  6. Not suitable to freeze. Sauce suitable to microwave.


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