Description

A vibrant, easy-to-make fruit bowl featuring a rainbow of ripe fruits, coated in a zesty, subtly spicy glaze, and topped with fragrant toasted coconut. It’s a healthy, no-cook dish perfect for families or anyone seeking a quick, budget-friendly treat.

Ingredients

Scale

1.5 cups strawberries, quartered
1 cup blueberries
1 cup raspberries
1 large kiwi, peeled and diced
1 cup green grapes, halved (or red seedless)
1.5 cups cantaloupe, peeled, seeded, and diced
1 ripe mango, peeled, seeded, and diced
0.25 cup fresh lime juice
3 tablespoons honey or agave syrup
0.25 cup fresh mint leaves, finely chopped
0.25 teaspoon red chili flakes
0.5 teaspoon alcohol-free vanilla extract
2 tablespoons water
0.5 cup unsweetened shredded or flaked coconut
2 to 3 fresh mint sprigs, for garnish

Instructions

Prepare Fruits: Wash, hull, and quarter strawberries. Wash blueberries and raspberries. Peel and dice kiwi into 0.6 inch (1.5 cm) cubes. Halve green grapes. Peel, seed, and dice cantaloupe and mango into 0.75 inch (2 cm) cubes. Place all prepared fruit into a large mixing bowl.
Toast Coconut: Heat a dry, non-stick skillet over medium-low heat. Add the unsweetened shredded coconut and toast, stirring constantly, until golden brown and fragrant (3 to 5 minutes). Immediately transfer to a small plate to cool completely.
Prepare Glaze: In a separate small bowl, whisk together the fresh lime juice, honey or agave syrup, finely chopped fresh mint leaves, red chili flakes, alcohol-free vanilla extract, and water. Stir until well combined and the sweetener is fully dissolved.
Combine and Chill: Gently pour the prepared glaze over the mixed fruit in the large bowl. Using a silicone spatula, carefully toss the fruit until every piece is lightly and evenly coated. Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld and to serve chilled.
Plate and Garnish: Spoon the chilled fruit mixture into individual wide, shallow bowls. Drizzle any remaining glaze over the plated fruit. Sprinkle generously with the cooled, toasted coconut flakes. Finally, tuck 1 to 2 fresh mint sprigs into the fruit for garnish.

Notes

For a healthy upgrade, add chia seeds, flax seeds, Greek yogurt, or cottage cheese. For convenience, use pre-cut fruit. This recipe is naturally dairy-free and vegan. Choose seasonal fruits for the best flavor.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Breakfast
Method: No-Cook
Cuisine: General

Nutrition

Serving Size: 1.5 cups (240 g)
Calories: 200 calories
Sugar: 27 g
Sodium: 5 mg
Fat: 3.5 g
Saturated Fat: 3 g
Unsaturated Fat: 0.5 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 4 g
Protein: 1 g
Cholesterol: 0 mg

Keywords: fruit bowl, healthy, easy, no cook, vegan, lime, coconut, fresh, summer, quick