Spiced Seasonal Fruit Salad

This recipe can showcase a wide variety of summer fruits and berries. Mustard and cayenne pepper add a subtle spicy heat.

Number of servings : 6

Prep time: 20 minutes + 2 hours chilling (or overnight)

Cooking time:

Type of meal : | Salads | Salads

Special diet :


1 large mango, peeled and sliced
250 g cherries, pitted
2⁄3 cup (100 g) seedless green grapes
250 g strawberries, hulled and cut in half
3 large apricots, halved, stoned, sliced
3⁄4 cup (55 g) desiccated (dried) coconut
1 tablespoon caster (superfine) sugar
generous pinch of cayenne pepper
generous pinch of mustard powder
pinch of salt


  1. Place all the fruit in a large serving bowl.
  2. Finely grind coconut in a spice mill or with a pestle and mortar. Add remaining ingredients and mix well.
  3. Add spiced coconut mixture to fruit and stir well to combine. Cover and refrigerate at least 2 hours, preferably overnight to allow the flavours to blend and develop.

Cook’s Tip: Canned fruit may be used in this recipe. Drain thoroughly to remove as much of the syrup as possible and halve the amount of sugar in the spiced coconut mixture.

Nutritional information: