Anthony Worrall Thompson's herby fruit salad recipe

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(Image credit: Jeff Blackler/REX/Shutterstock)
  • Low-fat
  • healthy
Serves4–6
SkillEasy
Cooking Time10 mins
Nutrition Per PortionRDA
Calories141 Kcal7%
Fat0.5 g1%

A twist on a classic fruit salad, this Asian-inspired mix of coriander and coconut is really refreshing - great after a heavy meal.

Ingredients

  • 4tbsp reduced-fat coconut milk
  • 1tbsp liquid honey
  • Lemon or lime juice, to taste
  • 2 blood oranges or small pink grapefruit, peeled and sliced
  • 1 small pineapple, peeled and diced
  • 1 pink-skinned apple, cored and diced
  • 1 banana, peeled and sliced
  • 1 small mango, peeled and diced
  • 2tbsp chopped coriander leaves

WEIGHT CONVERTER

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to
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Method

  1. Mix together the coconut milk, honey and lemon juice. 2. Toss the fruits in the dressing together with the coriander and serve.
After leaving school, Antony Worrall Thompson studied hotel management before taking his first catering job in Essex. It wasn’t long until he was in a professional kitchen though as at the young age of 27 he moved to London and became the sous-chef at Brinkley’s Restaurant at Fulham Road. Over the years Antony has produced 32 books and counting, some of which focus around good healthy eating. We love his recipe Health in a bowl as it’s packed with so many nutrients it’s almost like an instant injection of vitamins! Known for his unique approach to cooking, this method wasn’t exempt from his first restaurant Ménage à Trois which opened in 1981. The restaurant’s quirk was that it only served starters and puddings!