- 1 tablespoon butter
- 1 1/2 cups raw cashews
- 3/4 cup white sugar
- 1 tablespoon crushed dried mint
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 7 lemons, juiced
- 1/2 cup white sugar, or more to taste
- 1/2 (15 ounce) can unsweetened coconut milk
- 1 (1 inch) piece fresh ginger, finely chopped, or more to taste
- 6 cups watermelon, cut into bite-sized chunks
- 3 cups cantaloupe, cut into bite-size pieces
- 4 kiwi fruits, sliced
- 1 apple, diced
- 1/2 cup raisins
- 1/2 cup shredded coconut
- Cover a baking sheet with aluminum foil.
- Cook and stir butter, cashews, 3/4 cup sugar, dried mint, cayenne pepper, cumin, and coriander in a skillet over medium-low heat until sugar has dissolved and cashews are browned, 7 to 10 minutes.
- Spread cashews over the prepared baking sheet to cool.
- Place lemon juice and 1/2 cup sugar in a blender. Blend until sugar is dissolved. Add coconut milk and ginger; blend until smooth.
- Combine watermelon, cantaloupe, kiwi, apple, raisins, and shredded coconut in a large bowl
- Pour coconut mixture over fruit and gently toss to coat.
- Sprinkle cooled cashews over fruit salad.