Grilled Fruit Salad

by SuperValu

This clever recipe for egg-free meringues using the liquid from tinned chickpeas saves waste by using what we normally throw away. Just make sure to use salt-free tinned chickpeas.

6 people 60 minutes 20 minutes

Ingredients

1 tin Coconut Milk (400ml)
1 handfull Grapes
2 - Kiwi fruit
1 tsp Olive Oil
0.5 - SuperValu Cantaloupe Melon
1 - SuperValu Mango
2 - SuperValu Pear
1 - SuperValu Pineapple

For the Cocoa Dipping Sauce

4 tbsp Cocoa Powder
3 tbsp Maple Syrup
120 ml Unsweetened Almond Milk

For the Kumquat Dip

1 - Lime zest and juice
1 tbsp Maple Syrup

For the Meringue

150 g Caster Sugar
0.25 tsp Cream of Tartar
0.5 tsp Rose Water

For the Meringues

1 tin Chickpeas (400g)

Method

Place the unopened tin of coconut milk in the fridge for at least 2 hours. Do not shake it so that cream remains seperate on top.
Preheat the oven to 100^oC/gas mark 1/2. Line a baking tray with non-stick baking paper.
Drain the tin of chickpeas, reserving 125ml of the liquid. Save the chickpeas for another use. Place the chickpea liquid into a mixing bowl and add the cream of tartar. Using an electric hand-held mixer, whisk until soft peaks form. Gradually add the sugar a tablespoon at a time until firm, glossy peaks form. Add the rosewater and whisk until well incorporated.
Spoon the meringue into a piping bag and pipe into small circles about 2cm in diameter on the lined baking tray. Bake in the oven for about 1 hour, until the meringues are firm and they come away easily from the baking paper. Remove from the oven and allow to cool.
Open the tin of coconut milk and scoop out the white cream into a large bowl, leaving the centimetre or so of clear liquid behind. Beat the cream with an electric whisk until soft peaks form. Set aside to chill again in the fridge.
Heat a ridged grill pan over a medium heat. Wash all the fruit. Cut stone fruit such as nectarines or peaches into quarters and cut the pineapple into wedges. Toss the fruit in the olive oil and place it on the grill. Cook for 4 to 5 minutes per side, until the grill marks show.
Mix the lime zest and juice with the maple syrup in a small bowl, then add the kumquats.
To make the cocoa dipping sauce, mix the cocoa powder and maple syrup in a bowl. Warm the almond milk in a small pan over a low heat, then pour it into the cocoa maple mixture in a slow stream, stirring all the time.
To serve, thread the grilled fruit onto skewers and set on a platter with the meringues. Serve the chilled whipped coconut cream, warm cocoa dipping sauce and lime kumquat dip on the side.