Thai-Inspired Fruit Salad

Ingredients

• 1 tablespoon butter
• 1 1/2 cups raw cashews
• 3/4 cup white sugar
• 1 tablespoon crushed dried mint
• 1 teaspoon cayenne pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 7 lemons, juiced
• 1/2 cup white sugar, or more to taste
• 1/2 (15 ounce) can unsweetened coconut milk
• 1 (1 inch) piece fresh ginger, finely chopped, or more to taste
• 6 cups watermelon, cut into bite-sized chunks
• 3 cups cantaloupe, cut into bite-size pieces
• 4 kiwi fruits, sliced
• 1 apple, diced
• 1/2 cup raisins
• 1/2 cup shredded coconut

Directions

Cover a baking sheet with aluminum foil.

Cook and stir butter, cashews, 3/4 cup sugar, dried mint, cayenne pepper, cumin, and coriander in a skillet over medium-low heat until sugar has dissolved and cashews are browned, 7 to 10 minutes.

Spread cashews over the prepared baking sheet to cool.

Place lemon juice and 1/2 cup sugar in a blender. Blend until sugar is dissolved. Add coconut milk and ginger; blend until smooth.

Combine watermelon, cantaloupe, kiwi, apple, raisins, and shredded coconut in a large bowl

Pour coconut mixture over fruit and gently toss to coat.

Sprinkle cooled cashews over fruit salad.