FRUIT SALAD DESSERT
Canned pineapple tidbits, baby red grapes, fresh orange segments and banana tossed with a brown sugar sweetened veg whipped cream and fresh basil. Topped with orange zest, nutmeg, more basil and a sprinkling of freshly ground sea salt! A refreshing way to end a meal, or serve as the fruit and the dessert – in one – for a breakfast buffet!
1/2 c. or more, if desired, veg whipped cream ( I used Rich’s brand)
3/4 c. canned pineapple tidbits, drained
3/4 c. seedless, baby red grapes
2 med. oranges, segmented
1 med. banana, sliced
5-6 fresh basil leaves, coarsely torn, plus more for garnish
1-2 T. light brown sugar, depending on how sweet you want it
nutmeg, plus more for garnish
freshly ground sea salt, plus for garnish
orange zest for garnish
Whip your topping first.
Place all fruit plus basil in a bowl.
Add whipped cream and toss to coat.
Add brown sugar, a couple shakes of nutmeg, a tiny bit of sea salt. Toss.
Cover and refrigerate till ready to serve.
When ready to serve, spoon into dessert cups or onto dessert plates, top with orange zest, followed by a little coarsely cut basil, a shake of nutmeg and a light sprinkling of sea salt.
Notes: If left overnight before serving, be sure to stir completely, since some of the juice from the fruit will go into the whipped cream. The whipped cream will be considerably thinner, but thicker than heavy cream. It’s good either way.
Overnight the bananas will be okay, any longer and they’ll start to discolor. Start with ripe but firm bananas with no brown spots and that also cut cleanly, and you won’t have a banana problem.