Indian Style Fruit Salad

Ingredients

• 3 stalks rhubarb (roughly chopped)
• 1/4 cup sugar
• 1/4 cup water
• 3 peaches (peeled and chopped into 1/2 inch cubes)
• 3 nectarines (peeled and chopped into 1/2 inch cubes)
• 1 Korean melon (peeled and chopped into 1/2 inch cubes)
• 1 young coconut
• 1/3 cup evaporated milk
• 1/4 cup condensed milk
• pinch of nutmeg (freshly grated)
• pinch of ground cardamom
• whipped cream for garnish (optional)

Instructions

1. In a medium saucepan, combine the rhubarb, sugar and water. Heat over medium high heat until the rhubarb comes to boil. Let boil for about 10 minutes until the rhubarb falls apart creating a saucy consistency. Once the sauce is done, set aside to cool.
2. Chop off the top of the young coconut using a heavy knife. Drain the coconut water and save for another use. Scoop out the tender coconut flesh with a spoon and roughly chop it into pieces. Set aside.
3. In a medium bowl, mix the evaporated milk, condensed milk, nutmeg and cardamom. Stir until well combined. Set aside.
4. Assembly ( I like to create layers in a wine glass but use anything you like):
5. Start with 2 to 3 tablespoons of rhubarb. Then layer the fruits one by one. Then drizzle 2 to 3 tablespoons of the condensed milk mixture. Top with whipped cream and serve chilled.

Nutrition

• Serving Size: 1
• Calories: 305
• Carbohydrates: 60
• Protein: 6
• Fat: 6
• Saturated Fat: 3
• Polyunsaturated Fat: 1
• Monounsaturated Fat: 1
• Cholesterol: 13
• Sodium: 69
• Potassium: 674
• Fiber: 4
• Sugar: 49
• Vitamin A: 870
• Vitamin C: 17
• Calcium: 182
• Iron: 1