This is a really easy Cinnamon Fruit Salad with a hint of coconut. Very good to have as a snack, side or “just because” you feel like it.
- 1Â medium navel orange
- 1Â kiwi, peeled, sliced and quartered
- 1Â medium ripe banana, sliced
- 1Â medium apple, sliced
- 6Â seedless grapes, halved
- 2Â tablespoon sunflower kernels
- 1/4Â cup coconut milk
- 1/8Â teaspoon ground cinnamon
- In a large bowl, combine fruit and sunflower kernels.
- In a small bowlÂ combine coconut milk and cinnamon then mix well.
- Pour over fruit and toss toÂ coat.
- Serve immediately. This yields approximately 8 servings.
See how easy that was?
Now, I have a confession to make. I didn’t grow up in the kitchen whipping up food from whatever was in the pantry. As a matter of fact, when I was a single mother I would make baby cereal for me and my son for dinner. I just didn’t have the “cooking” instinct in me. Later in life, I developed a desire for cooking but with mostly tried and true recipes like this one.
But, having said that, I follow most recipes right to the letter. So … wanna have a nice laugh today? Here goes. What do you see in the picture below?
Are you laughing yet? The recipe called for 6, count them, six green grapes halved. So, that’s what I sliced. After I did this, I laughed out loud and just about rolled over on the floor. I became a rebel and doubled the green grapes to twelve! Â (I have to be careful what I write because I’m sitting at a coffee shop right now laughing out loud and people might think I’m nuts.)
The only reason that I can think of to stick with the quantities in this recipe is because of the coconut milk. Add too much fruit and you won’t have a good coconut-cinnamon taste.
So — let’s all be rebels in the kitchen. I don’t know why I reverted back to my “really old” days of making sure I stick by the recipe, especially with a recipe like this one which has lots of room for flexibility.
Oh — it was good! I loved it — my non-coconut-loving husband thought it was just okay. I served it on the side with Orange Chicken as my entree.