alive logo

Tropical Fruit Salad

Serves 6.


    Forget the boring, bland canned fruit salad of your youth, and mix up this effortlessly elegant version instead. Sorrel’s large, spinachlike leaves have a tart, bright flavour, complemented further by lemon. Mint and honey smooth things out, while “adult sprinkles” in the form of toasted almonds ground into a rich, nutty powder act as the metaphorical cherry on top.


    TIP: Sorrel can be harder to find (that is, unless you grow it). Replace it with any mild, leafy herb or a mixture, such as basil and/or tarragon.


    Tropical Fruit Salad


    • 1 cup (250 mL) raw almonds
    • 1/2 tsp (2 mL) ground cinnamon
    • 1/4 tsp (1 mL) salt
    • 2 Tbsp (30 mL) honey
    • 2 Tbsp (30 mL) lemon juice
    • 1/4 cup (60 mL) fresh sorrel or basil, thinly sliced
    • 1/4 cup (60 mL) fresh mint, thinly sliced, plus more to garnish
    • 1/2 pineapple, peeled, cored, and diced
    • 6 kiwis, peeled and diced
    • 1 cup (250 mL) plain Greek yogurt or ice cream, for serving


    Per serving:

    • calories283
    • protein10g
    • fat15g
      • saturated fat2g
      • trans fat0g
    • carbohydrates34g
      • sugars23g
      • fibre6g
    • sodium126mg



    Preheat oven to 300 F (150 C). To make almond sprinkles, spread almonds on baking sheet and toast for 20 minutes, until fragrant. Cool completely. Add to food processor or blender along with cinnamon and salt, and pulse until a powder forms, leaving a bit of texture. Transfer to airtight jar and store at room temperature for up to 2 weeks.


    For syrup, combine honey and lemon juice in small saucepan over medium heat until thinned out. Remove from heat, stir in sorrel and mint, and let sit for 10 minutes. Add to large bowl along with pineapple and kiwi. Toss to combine and refrigerate until chilled, about 1 hour.


    To serve, spoon fruit salad into bowls, dollop with yogurt or a scoop of ice cream, spoon over almond sprinkles, and garnish with additional mint. Serve chilled.


    Like this recipe?

    This recipe is part of the Fresh Herb Desserts collection.



    SEE MORE »
    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Roasted Artichokes with Serrano Ham and Marcona Almonds

    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.