Name: Anthony Worrall Thompson's herby fruit salad recipe
Cook time: 10 min
Yield: Serves: 4–6
Ingredients: 4tbsp reduced-fat coconut milk; 1tbsp liquid honey; Lemon or lime juice, to taste; 2 blood oranges or small pink grapefruit, peeled and sliced; 1 small pineapple, peeled and diced; 1 pink-skinned apple, cored and diced; 1 banana, peeled and sliced; 1 small mango, peeled and diced; 2tbsp chopped coriander leaves

By Antony Worrall Thompson

published 20 August 2019

in Recipes

A twist on a classic fruit salad, this Asian-inspired mix of coriander and coconut is really refreshing - great after a heavy meal.

Ingredients

4tbsp reduced-fat coconut milk
1tbsp liquid honey
Lemon or lime juice, to taste
2 blood oranges or small pink grapefruit, peeled and sliced
1 small pineapple, peeled and diced
1 pink-skinned apple, cored and diced
1 banana, peeled and sliced
1 small mango, peeled and diced
2tbsp chopped coriander leaves

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Method

Mix together the coconut milk, honey and lemon juice. 2. Toss the fruits in the dressing together with the coriander and serve.

After leaving school, Antony Worrall Thompson studied hotel management before taking his first catering job in Essex. It wasn’t long until he was in a professional kitchen though as at the young age of 27 he moved to London and became the sous-chef at Brinkley’s Restaurant on Fulham Road. Over the years Antony has produced 32 books and counting, some of which focus on good healthy eating.