Rating5/5 (from 2 ratings)5
¼ cup raisins
1 Tbsp shredded coconut
2 Tbsp raw agave
¼ tsp curry powder
Cube or slice mango and banana into two serving bowls. Add raisins, dividing evenly.
In a separate bowl stir together agave and curry powder until thoroughly mixed.
Drizzle curry agave nectar over prepared fruit. Top with fresh or dried shredded coconut.
Optional – top with a tablespoon or two of chopped cashews or Brazil nuts for a heartier salad. Dust with a pinch of cayenne.
FawnM's ThoughtsBy FawnM
This Tropical Fruit Salad with Curry Agave Nectar was inspired by one of my favorite meals of all time: banana curry, eaten with our toes digging into the sandy boundary between the town of Montezuma, Costa Rica, and the Pacific Ocean. This raw food recipe, however, is a much cleaner, healthier, and simpler version. And you don’t need to be in the tropics to enjoy this dish; its flavor will bring paradise to you.
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