Serves 4
Celebrate spring with this aromatic and tasty dessert---a classic ambrosia fruit salad with a shortcake spin.
1/4 cup honey
1 teaspoon lime zest
2 tablespoons lime juice
1/4 teaspoon mace
1 mango, peeled, seed removed, and diced
2 oranges, peeled and sliced
2 bananas, peeled and sliced
2 plums, pitted and sliced
1 cup pineapple chunks in juice
1/4 cup shredded coconut
4 shortcakes (sponge cake dessert cups)
1/4 cup sliced almonds, toasted
In a small bowl, whisk together the honey, lime zest, lime juice, and mace; reserve. In a large bowl, toss together the mango, oranges, bananas, plums, pineapple, and coconut, until fruit is evenly distributed. To serve, evenly spoon the fruit mixture on each shortcake, drizzle the reserved honey-lime dressing over each, and garnish with sliced almonds (and fresh mint, if desired).
Notes:
Mace is the outer covering of the nutmeg seed, and is ground like nutmeg to season savory or sweet dishes. It has a yellow-red color and its flavor is like nutmeg, but slightly stronger. You can substitute nutmeg for mace in this recipe.
Pre-packaged shortcakes (sponge cake dessert cups) are usually easy to find in the produce section of the grocery (usually near the strawberries). Slices of angel food cake, pound cake, or homemade shortcake can substitute, if desired.
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