Wok That Fruit!
Enjoy this delicious, warm "stir-fry" fruit salad with vanilla ice cream and/or Angel Food Cake. Perfect for a summery dessert.
How to make it:
Prep your fruit by cutting it into bitesize pieces. Use any fruit you like! Here are some suggestions: berries, pineapple, kiwi fruit, mango, apples, bananas, etc. etc.--use your favorites!
Zest your lime and set aside zest for serving later. Cut lime in half so it is prepared for the wok.
Toast your shredded coconut in the wok. Spread it across the bottom and let it cook. Stir it every once and a while to make sure it doesn't scorch. Remove from pan when toasted to your liking.
Melt 1 T butter in pan. Add your fruit pieces and stir to coat with butter. Allow to cook for a couple minutes--until the fruit is almost soft.
Drizzle 1 T honey over fruit. Press lime juice over fruit and stir well to coat. Cook a little bit longer, until you see a syrup starting to form. Serve immediately!
Serving Option 1: Put one scoop of vanilla ice cream in each bowl. Spoon fruit and syrup over icecream. Sprinkle with lime zest and toasted coconut.
Serving Option 2: Mini Trifle - Cut angel food cake into bitesize pieces and place in the bottom of 4 glasses. Put one scoop vanilla ice cream on each. Spoon over fruit and syrup and sprinkle with lime zest and toasted coconut.
Serving Option 3: The sky's the limit! You do you--what do you think sounds delicious? Whipped cream, hot fudge, slivered almonds?
1/4 cup shredded coconut
2 cups fruit, cut into bitesize pieces
1 T butter
1 T honey
1 lime, zest & juice
Vanilla Ice Cream
Optional: Angel Food Cake