Fruit salad with Cointreau cream

Name: Fruit salad with Cointreau cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Organic Lemon; 2-3 TABLESPOONS Honey; 2 medium-sized oranges; 2 Kiwis; 250 g green and blue grapes (e.g. seedless); 3 Carambolas; 2 medium-sized bananas; 4 TABLESPOONS Brazil nut kernels; 150 g Whipped cream; 2-3 TABLESPOONS Orange liqueur (e.g. Cointreau)

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Organic Lemon
2-3 TABLESPOONS Honey
2 medium-sized oranges
2 Kiwis
250 g green and blue grapes (e.g. seedless)
3 Carambolas
2 medium-sized bananas
4 TABLESPOONS Brazil nut kernels
150 g Whipped cream
2-3 TABLESPOONS Orange liqueur (e.g. Cointreau)

Directions

1
Wash lemon hot and rub dry. Finely grate the peel. Halve lemon and squeeze. Mix honey, lemon juice and zest.
2
Peel oranges so that the white skin is completely removed. Cut oranges in half and slice them. Peel kiwis and cut into slices. Wash the grapes, dab dry and pluck from the stalks.
3
If necessary, halve the grapes and remove the seeds. Wash carambolas and cut into slices. Peel bananas and cut into pieces. Carefully mix prepared fruit and 2/3 of the honey marinade.
4
Coarsely chop the Brazil nuts and roast them in a pan without fat. Remove the nuts and let them cool down.
5
Whip cream until stiff, fold in liqueur at the end. Arrange the fruits on plates and sprinkle with roasted Brazil nuts. Add the Cointreau cream as a blob and sprinkle with the remaining honey marinade.