Pili Nut and Fruit Salad with Salted Egg Calamansi Dressing


This unique take on fruit salad is made even richer with the cashew and calamansi dressing laced with salted egg.

20 grams green mango, diced
20 grams ripe mango, diced
20 grams jicama (singkamas), diced
20 grams guava, diced
1 gram pili nuts, chopped
1 gram shallots
1 gram garlic chives
Toasted coconut, for garnishing

For the Dressing
10 ml annatto olive oil
1 salted egg
5 ml calamansi juice
5 ml honey

For the Dressing
Combine annatto olive oil with salted egg, calamansi juice, and honey in a blender. Set aside.

To Assemble
1 In a bowl, mix all the ingredients.
2 Garnish with an ample amount of toasted coconut shreds and garlic chives.

This recipe was originally published in the August-September 2016 issue of Breakfast Magazine.