Refreshing fruit salad with melon, papaya and coconut milk

Ingredients

• 300 ml Coconut milk (Whole coconut milk, not diluted)
• 0.5 cuillère à café Vanilla extract (Optional, adds a fragrant note)
• 100 g White sugar (For the caramel syrup)
• 100 ml Water (Deglazes the caramel)
• 0.5 cuillère à café Salt (Enhances the flavor of the syrup)
• 200 g Charentais melon (Remove seeds and cut into cubes)
• 200 g Gallia melon (Remove seeds and cut into cubes)
• 200 g Papaya (Remove seeds, flesh in cubes)

Instructions

1. Simmer the coconut milk

   Pour the coconut milk into a small saucepan, add ½ teaspoon of vanilla extract and heat over medium heat until it simmers (about 1 minute). Do not let it boil.

   Time: PT2M

   Temperature: moyen

2. Prepare the caramel syrup

   In another saucepan, pour the white sugar and melt it over low heat, stirring gently until a golden caramel forms.

   Time: PT5M

   Temperature: feu doux

3. Deglaze the caramel

   Carefully add the 100 ml of water to the caramel while stirring constantly. The mixture will bubble vigorously; let the caramel melt completely, then incorporate ½ teaspoon of salt.

   Time: PT2M

   Temperature: feu doux

4. Let the syrup cool

   Transfer the syrup to a small container and let it cool at room temperature (about 5 minutes).

   Time: PT5M

5. Prepare the fruits

   Seed the papaya, remove the seeds from the Charentais melon and Gallia melon, then cut each fruit into small cubes of about 1 cm.

   Time: PT10M

6. Assemble the bowls

   Divide the fruit cubes among three bowls. Pour 4 to 5 tablespoons of caramel syrup over each bowl, then add 10 cl of hot coconut milk (or at room temperature). Gently stir to coat the fruit.

   Time: PT3M

Nutrition Facts

Calories

210

Protein

2 g

Carbohydrates

45 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Coconut milk: Almond milk, Soy milk
• Instead of Vanilla extract: Almond extract
• Instead of White sugar: Cane sugar, Honey (reduce the amount)
• Instead of Water: Coconut water
• Instead of Salt: Sea salt
• Instead of Charentais melon: Cantaloupe, Honeydew melon
• Instead of Gallia melon: Other melon variety
• Instead of Papaya: Mango

Equipment Needed

• Small saucepan
• Saucepan for the caramel
• Cutting board
• Chef's knife
• Measuring spoons
• Serving bowls (3)
• Wooden spoon or spatula
• Timer or watch (optional)

Critical Steps — Do Not Skip

• Do not let the sugar burn when preparing the caramel.
• Remove the coconut milk from the heat as soon as it first simmers to prevent it from curdling.

Chef Tips from the Video

• Choose a fully ripe papaya (orange‑yellow skin, slightly soft) for optimal sweetness.
• Add a few fresh mint leaves just before serving for an extra aromatic note.
• If you like hot/cold contrast, pour the hot coconut milk over the cold fruit.

Troubleshooting

Storage

Refrigerator: Store the caramel syrup in an airtight jar for 3 to 4 days.

Freezer: Do not freeze the already mixed fruit, it loses its texture.

Room temperature: Serve immediately or consume within 2 hours of preparation.

Make-Ahead Tips

• Prepare the caramel syrup the day before and keep it refrigerated.
• The fruit can be cut in advance, but keep it chilled and add it at serving time.