Strawberries, Blueberries and Mango with a Raspberry Coulis (serves 4)
There are fruit salads and fruit salads. The basic store bought, pre-cut fruit variety is great for convenience but a standard mixture of melon, pineapple, strawberries and maybe some blueberries, all very healthy but not exciting. The fruit salads I grew up with were actually all from tinned fruit, which back in the day was quite exotic! Then they progressed to freshly cut up apples, pears, grapes and orange segments (often tough). I love combining different fruits into a more interesting combination. I was in a restaurant once and ordered fruit salad as it came drizzled with raspberry and mango coulis. The salad itself was OK but it was transformed by having the fruit sauces on top of it. It is as easy as taking a packet of frozen raspberries, de-frosting them and pureeing them with a little agave syrup/nectar in the food processor. I push the raspberry puree through a sieve to get rid of the pips.
10 oz frozen raspberries – defrosted
1 teasp. agave syrup/nectar (add more if needed, depending on your sweet tooth)
16 oz ripe strawberries – cut into small pieces
6 oz blueberries
16 0z frozen mango – defrosted
Puree defrosted raspberries and agave syrup/nectar in food processor and push resulting puree through a sieve then place in a bowl.
Combine rest of ingredients in a serving dish.
Serve on plates with raspberry spooned on top.
