Summer Fruit Platter with Coconut Dipping Sauce
Photo and recipe by Cacao for Coconuts
Wow your friends this summer with a beautiful fruit platter, including two delicious dipping sauces: melted Artisana Coconut Butter and Artisana Cashew Cacao Spread. You can also watch the video here.
Warm the coconut butter until softened (see Tip below). Place in a small bowl or ramekin. Scoop the Cashew Cacao Spread into another small bowl or ramekin. Put the two ramekins on your display board.
Slice mango lengthwise down each side, then score each side into cubes. Turn inside out and lay artfully on platter.
Clean and slice peaches / nectarines in half. Slice the halves thinly, holding the half together. Once fully sliced, lay on board and fan out artfully.
Slice the kiwis, leaving skin on. Hold the kiwi together as you are slicing. Once it has been fully sliced, move it as a whole to the cutting board, then fan it out.
Clean and slice strawberries in half. Clean the blueberries and blackberries and let dry on a towel. Clean and slice the cherries in half. Place some blackberries, then some strawberries around the board. Lay in some blueberries. Then add the rest of the blackberries, the strawberries and the blueberries. Finally, top with cherry halves.
Platter is best served immediately so the fruit retains its gorgeous colors. If you need to transport it, seal it tightly so the fruit is not exposed the air, minimizing discoloration.
Tip: When warming coconut butter, do so gently so as not to burn the solids in it. Here are a couple ways to warm it: 1) Place the desired amount in a small, heat safe bowl, then place that bowl partially into a pan of warm to hot water, stirring until it melts; 2) Microwave in short bursts of five seconds, stirring in between each burst, until the coconut butter is the desired consistency; 3) Place a heating pad around the jar and warm on low or medium until the coconut butter is melted.