Name: Anthony Worrall Thompson's herby fruit salad recipe
Cook time: 10 min
Yield: Serves: 4–6
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

Nutrition Per Portion

RDA

Calories

141 Kcal

Fat

0.5 g

By Antony Worrall Thompson

published 20 August 2019

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

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Method

Mix together the coconut milk, honey and lemon juice. 2. Toss the fruits in the dressing together with the coriander and serve.

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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 on Fulham Road. Over the years Antony has produced 32 books and counting, some of which focus on good healthy eating.