The key to a striking fruit salad is more in what you leave out than what you put in. Keep your colour palette simple and it will look elegant and refined. This refreshing salad is all about yellow, orange and red fruits.
900g vanilla coconut yoghurt
¼ tsp ground cardamom
2 passionfruit, pulp only
1 mango, sliced
2 peaches or nectarines, sliced
2 plums, sliced
1 apricot, quartered
½ cup cherries
¼ pineapple, peeled and sliced
1. Combine the passionfruit pulp with any slices from the other fruits that don't make for attractive slices (such as trimmings from around the seed of the mango and offcuts from the stone fruit). Add the cardamom and mash together with a fork into a rough purée, then swirl through the coconut yoghurt. Dollop the yoghurt into the base of an attractive serving dish and arrange the fruit on top.
Also try: Adam Liaw's deli pasta salad
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.