Summer Fruit Salad

Cold, juicy summer fruit tossed in a light dressing of coconut milk, lime juice, grated ginger and poppy seeds. The lime gives it a bright, sour edge that Richberry turns sweet for a while.

Total time: 20 min
Servings: 6
Calories per serving: ≈ 100

Real ingredients
Sour turns sweet
Made to share

Bowl of strawberries, blueberries, blackberries, kiwi, pineapple and red grapes on a green checked cloth — Juicy. Zesty. Refreshing.

Ingredients

Fruit

6–8 cups mixed fruit, chopped (such as watermelon, honeydew, cantaloupe, pineapple, mango, kiwi, strawberries, blueberries and blackberries)
Fresh mint leaves to serve (optional)

Dressing

3 tablespoons coconut milk
2 tablespoons fresh lime juice
1 teaspoon poppy seeds
½ teaspoon fresh ginger, grated

How to make it

Prepare the fruit
Wash, dry and chop the fruit and put it all into a large bowl.
Whisk the dressing
In a small bowl, whisk the coconut milk, lime juice, poppy seeds and ginger until combined. Taste and adjust to your liking.
Toss and serve
Pour the dressing over the fruit and toss gently. Scatter with mint leaves, if you like, and serve cold.

The Richberry difference

A naturally brighter taste

Miraculin, the protein in the miracle berry, can make sour flavours taste sweeter for a while. The food itself stays the same; only your taste changes.

Learn more about Richberry