Hong Kong style fruit salade

A classic summer dish, when there are a lots of fruits to choose. A childhood dish which my mom often made when we lived in Hong Kong. My fruit salad is made with fresh fruits and a healthier version. I added some sweet potatoes, used Greek yogurt and honey, instead of mayonnaise and condensed milk.

Fruitsalad in a rice bowl with ice tea and peony flower


  • 1 sweet potato
  • 2 potatoes
  • 1 banana
  • 1 cup pineapple
  • 1 red apple
  • 1 cup grapes
  • 2 boiled eggs
  • 1 cup ham cubes
  • 1 cup cocktail shrimps
  • 1 tbsp honey
  • 5 tbsp Greek yogurt
  • 1 tsp pepper
  • 2 tsp salt
  • Juice of 1 lime

Boil the sweet potato and potatoes with skin for 20 minutes till it is cooked and let is cool down in cold water. After 5 minutes, it will be easy to peel of the skin. Boil the eggs 8 minutes. Wash and cook the shrimp with some salt water for about 5 minutes till it is cooked. Cut all the fruits in cubes in same size. Cut the apple last, as it changes color quickly. Add the ingredients in a bowl and mix carefully. Put the salad in the fridge for about 30 minutes, best to serve it chilled. For the quick version, you can buy already cut fruits or fruit cocktail in a cane. The potato can be cooked in the microwave.

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