Time: 45 min.
Complexity: easily
Servings: 4 - 6

The highlight of this fruit salad is the chili pepper, an unexpected ingredient that perfectly complements the sweetness of the fruit and adds a rich flavor profile. The fiery habanero pepper is added to the honey salad dressing, and a pinch of cayenne pepper is added to the pecan glaze. Before assembling the salad, the first thing to do is to prepare the nuts. The pecans are coated in a mixture of egg whites, sugar, and spices and then toasted in the oven. You can use this nut recipe not only for the salad but also for a delicious snack. The spicy nuts will harmoniously complement the sweet fruits in the salad and add just the right amount of crunch.

Ingredients:

Fruit salad

• 1 habanero pepper
• 1/4 cup honey
• 1/4 cup orange juice
• 1/8 tsp ground cinnamon
• 2 cups diced cantaloupe melon
• 1.5 cups of grapes
• 3 kiwis, peeled and cut into 2.5cm pieces.
• 1 apple, cut into 2.5 cm pieces.

Hot Roasted Pecans

• 2 tbsp. l. brown sugar
• 0.5 tsp ground cinnamon
• 0.5 tsp coarse salt
• 1/4 tsp cayenne pepper
• 1/4 tsp ground ginger
• 1 large egg white
• 1 cup pecans
• Cooking spray to spray the parchment

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cantaloupe melon, grape, apples, kiwi, pecans, brown sugar, Orange juice, Habañero pepper, ground cayenne pepper, ground ginger, cinnamon

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Preparation:

Step 1
• Hot Roasted Pecans:
  
  Preheat oven to 350°F (150°C). Line a baking sheet with parchment paper and spray with cooking spray.
  
  In a small bowl, combine sugar, cinnamon, salt, cayenne pepper, ginger, and egg white. Whisk until foamy. Stir in the pecans to distribute evenly.
  
  Transfer the nuts to the prepared baking sheet and spread them in an even layer. Bake until fragrant, about 20 minutes. Let cool completely.
Step 2
• Refueling:
  
  Make a slit in the habanero pepper. Combine the honey and orange juice in a small saucepan and add the habanero and cinnamon. Bring to a boil, about 40 seconds. Let stand for 10 minutes, then remove the pepper.
  
  Fruit salad:
  Toss melon, grapes, kiwi, and apples with honey syrup, then coarsely crumble pecans on top.

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