#MeatlessMonday Meal: Fresh Fruit Pizza
With this week’s #MeatlessMonday recipe, Farm to Table Chef Sonja Sinaswee shows that you can have your pizza and eat it too!
Sonja creates a fresh fruit pizza that’s bursting with the Caribbean flavours of watermelon, pineapple and coconut. Even though the recipe boasts a healthy sprinkling of cheese, vegans need not worry – it’s coconut cheese, that’s been flavoured with rum, honey and lime!
This recipe is perfect for snacking or serving at a lime, and it features local ingredients that are in season all the time. Why not grab a slice!
Ready In: 50 Min
Serves: 8 – 10 People
For the Cheese:
1 cup freshly grated coconut
2 tbsp rum
2 tbsp honey
Juice of one small lime
For the Topping:
1 ripe pineapple (about 3 lbs), peeled and diced
3 cloves garlic, finely grated
2 cayenne peppers, seeded and finely chopped
3 large shadon beni leaves, finely chopped
Salt and Pepper to taste
For the Crust:
1 whole watermelon (about 5 – 6 lbs)
Start by making the Coconut Cheese. In a small bowl, combine grated coconut, rum, honey and lime juice. Mix together thoroughly. Cover and let marinate for at least 30 minutes. Overnight works too.
Next, make the Pineapple Chow topping. In a medium bowl, combine diced pineapple, chopped cayenne, grated garlic and finely chopped herbs. Season with salt and black pepper. Mix together thoroughly. Cover and let marinate for at least 30 minutes.
Because they were left to marinate, gorgeous juices will develop from both the coconut and pineapple chow mixtures. Strain both mixtures to obtain that juice. You may have to squeeze the coconut mixture to extract maximum juice. You can mix the juices together because they will become the sauce for the pizza.
To make the pizza, start by drizzling the juice directly onto the watermelon. The watermelon will absorb all its delicious flavours. Next, top the watermelon with some pineapple chow. Finish off with the coconut cheese. Serve =)