There are few things as glorious as a summer fruit plate filled to the brim with ripe, juicy fresh fruit. Want to take it over the top? Add a bowl of glossy, indulgent coconut chocolate ganache for dipping.
Can you tell I’m lapping up every last bit of summer I possibly can? Last week I shared my recipe for Tropical smoothie breakfast popsicles and today it’s this abundant summer fruit plate. I just know in a few short weeks I’ll be craving juicy mango, sweet watermelon and tart berries and I won’t be able to get my greedy hands on them. So what’s the solution? Eat as much of it as I can right now. Good plan, no?
I made this summer fruit plate over the weekend when I had an overload of fresh fruit left over from a big campaign shoot I had been working on. I wanted to serve the fruit as plainly as possible to showcase only their own natural deliciousness. Let’s face it, is there anything better than the fragrance of fresh passion fruit or the juiciness of a ripe pineapple? I think not. To add a bit of decadence, I made a silky coconut chocolate ganache for us to dip the berries in but let’s be honest, all the other fruit found themselves drenched in the chocolate sauce too!
This fruit plate makes a fantastic casual, easy dessert and works for almost all diets (except if you’re allergic to any of the fruits or chocolate). The ganache is vegan (just make sure the chocolate you use contains no milk products) and as such is also lactose free. Because you’re working with dark chocolate, even your low-carb friends should be able to enjoy this fruit plate as a treat. And feel free to sub in any fruit you like or leave out those you don’t, anything goes. And the more the better!
- 300 g dark chocolate chopped
- 1 x 400ml can of coconut milk
- Selection of summer fruit of your choice.
To make the ganache, heat the coconut milk in a small saucepan to boiling poing. Remove from the heat and pour over the chocolate.
Allow to stand for 1 minute then stir until smooth.
Allow to cool then transfer to a serving bowl.
Serve the fruit with the cooled ganache.