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Tropical Fruit Salad with Macadamia Nut Cream

Tropical Salad with Maca Cream1 Tropical Fruit Salad with Macadamia Nut Cream

Oh man, this fruit salad is sooo good! One of the bones I have to pick with fruit salad for breakfast is that it’s so light that I get hungry an hour or so after eating it. Of course I could add waffles or pancakes to my fresh fruit, but apart from oatmeal, I walk away feeling too full and bloated (oh the horror). How can one eat lightly, yet stay full enough so you’re not having to snack every hour? This of course is why you have come to my site, to find out the answers to the world’s most pressing issues. Breathe a sigh of relief because I’ve got  ’lil trick up my sleeve for ya (hoots, hollers, and whoo hoos abound). Instead of throwing on some chopped nuts, why not try a smooth nutty cream made with coconut water, sweetened with fruit juice and agave syrup? I’m telling ya, it’s going to knock your socks off (there were a few moans and groans of ecstasy over here today after shooting the salad for the blog). Another bonus, the kids are going to love it too. Oh, and it’s takes about 5-10 minutes to make. High five.

Tropical Fruit Salad with Macadamia Cream

1 banana, peeled and sliced
1 fresh mango, seeded and cubed
1 cup fresh papaya, cubed
1 cup fresh pineapple, trimmed and cubed
1/2 cup fresh raspberries

Macadamia Nut Cream
1 cup raw and unsalted macadamia nuts
juice of one ripe orange
tablespoon of fresh lemon juice
splash of coconut water from a young Thai coconut or a carton of coconut water (not coconut cream)
tablespoon of agave syrup or raw honey
1/2 teaspoon of cinnamon (saving a pinch as a garnish)

Topping ideas cacao nibs goji berries raw goldenberries  (try navitas naturals) coconut meat from a Thai coconut

1. Put all of the cream ingredients in a blender and whizz until smooth. If the cream is too dry, add more coconut water. Pour into a serving dish and garnish with a sprinkle of cinnamon. Chill in the fridge until serving. 2. Peel and trim the banana, mango, papaya, and pineapple, and put into a bowl. Garnish with fresh raspberries. Serve with a dollop Macadamia Nut Cream.

Serves 2, or 4 side salads

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