Chillied Nectarine, Plum, Lychee, Pineapple and Basil Salad

With Chocolate Dressing, Toasted Coconut


Preparation info

    • Difficulty


Appears in

Salads: The new main course


By Peter Gordon

Published 2005

  • About

This salad can be made from any ripe fruit; it’s the addition of the chilli, basil, chocolate sauce and coconut that gives it a surprise lift and makes it a salad for dessert rather than breakfast. Choose 3–5 fruits that are ripe and in season – mango, papaya, mixed berries and banana also work well. I like to crack open a fresh coconut, peel it into thin strips with a potato peeler and toast them (see below), but you can use desiccated coconut instead. Using the fresh coconut may seem like