Ensalada de frutas Colombiana

 Source

Serves 10

Ingredients

Colombian mora (blackberry) sauce:

• 1.5 cups Colombian mora (blackberry) pulp (pureed blackberries)
• 1/3 cup water
• 3/4 cup sugar

Whipped topping:

• 1.5 cups (240ml) cold heavy cream or heavy whipping cream
• 3 TBs sugar

For Colombian fruit salad:

• 1/2 of a watermelon, peeled and cubed
• 4 bananas peeled and sliced
• 2 cups strawberries quartered
• 1 pineapple, peeled, cored and cubed
• 4 mangoes, peeled and cubed
• 1.5 cups green grapes, halved (optional)

For serving:

• 1 pint regular vanilla ice cream
• 1.5 cup shredded mozzarella cheese
• ¼ cup shredded coconut toasted

Method

To make Colombian mora sauce (can be made several days ahead - store in refrigerator):

Combine water, fruit pulp and sugar in a small saucepan. Bring the mixture to a boil over medium-high heat. Continue cooking the mixture until the sugar is dissolved and mixture thickens. Transfer to refrigerator to cool before serving.

To make whipped topping:

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream and sugar on medium-high speed until medium peaks form, about 3-4 minutes. 

Combine all chopped fruit in a large bowl. 

To assemble Colombian fruit salad:

 Transfer individual portion of fruit salad to each serving bowl.  Top individual fruit salad bowls with whipped topping.

Add 2 TBs of shredded mozzarella cheese on top of each fruit salad.

Place one scoop of ice cream on top of the fruit in each individual bowl.

Pour Colombian mora sauce on top of ice cream until it is fully coated and sauce pours down the fruit.

Finally, top each Colombian fruit salad serving with shredded coconut.

Serve immediately.