Exotic Fruit Salad with Eggnog
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Drinks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g rapes, blue
- 2 tablespoon desiccated coconut
- 1 egg white
- 1 baby pineapple
- 1 papaya
- 1 carambola (s)
- possibly pomegranate
- 2 persimmons
For the sauce:
- 250 ml vanilla ice cream
- 6 tablespoon egg liqueur
- 150 g yourt
Print Recipe
Pin Recipe Instructions
- Brush the grapes with the egg white and roll them in the desiccated coconut.
- Peel the pineapple and cut into pieces, you can also take pineapple out of the can. Halve the papaya, scrape out the seeds. Peel the fruit and cut into wedges. Cut the carambola into slices, as well as the persimmons. Remove the seeds from the pomegranate and mix with the rest of the fruit in a bowl. Distribute everything on dessert bowls.
- For the sauce, mix the thawed ice cream with the egg liqueur and yoghurt and serve with the fruit.
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