Yummy fruit salad with figs, strawberries and a raspberry coconut sauce. Marinated with balsamic vinegar and maple syrup. Vegan and gluten-free.
I had a bunch of fruit left over from my Chocolate Almond Butter Toast post so I figured I'd use them for a recipe I'd been wanting to try. Trader Joe's has fresh figs for a great price at the moment, a big box at around four bucks so I knew I wanted to try marinating them along with some strawberries.
My original plan to grill the figs and then drizzle a sweet balsamic vinegar sauce on top. However both times I tried to grill them, they turned to mush and stuck to my panini grill. I'm just a home cook so I'm sure I was missing a step because I've heard of others grilling figs successfully. But for some reason, it wasn't happening for me!
Marinated Figs and Strawberries
So I scrapped the grilling idea and instead decided to marinate the figs and strawberries with a sweet balsamic vinegar sauce. I decided on a simple vegan sauce literally made of balsamic vinegar and maple syrup. Those two ingredients are so flavorful that you really don't need anything else. The fruit turned out super sweet.
I also knew I wanted to use a version of the raspberry coconut cream I used for the Chocolate Almond Butter Toast, but with a slight twist. This one is less thick with a bit of maple syrup. Still pretty tart, which pairs nicely with the marinated fruit. Lastly, I added some basil leaves from the garden for color and pop of flavor.
Marinated Figs and Strawberries with a Sweet Raspberry Coconut Sauce
- 5 figs
- 5 strawberries
- 2 tablespoons of balsamic vinegar
- 2 1/2 tablespoons of maple syrup
- 1/2 cup of raspberries
- 3/4 cup of coconut milk
- 4 to 5 basil fresh leaves
- Slice strawberries and figs into thin slices.
- Place sliced pieces in a bowl and add the balsamic vinegar and 2 tablespoons of maple syrup. Mix and place in fridge for at least a couple of hours or overnight if possible.
- In a blender or food processor, blend the raspberries, coconut milk and 1/2 tablespon of maple syrup.
- Once the fruit has been marinated place in a blow and drizzle the coconut sauce on top.
- Tear some fresh basil leaves on top and enjoy.
Disclaimer: All information on Salt and Ritual is based on my experience and is provided for educational and general informational purposes only. The topics discussed in this post may not be suitable for your particularly situation and are not intended to diagnose, treat, cure or prevent any disease. Always seek professional medical advice before trying anything you read online. These statements have not been evaluated by the Food and Drug Administration, and your individual results may vary.