Herby fruit salad recipe

Spicy coriander, pomegranate seeds and coconut milk – the best way to upgrade an ordinary fruit salad into something daring and unusual. For a slightly different twist, throw in some basil as well. Serves 4 2 blood oranges, pith removed, and sliced into segments 1 pineapple, diced 1 pomegranate, deseeded Juice of 1 lime 1 tbsp honey 4 tbsp reduced-fat coconut milk 1 tbsp coriander, chopped 1. Lop the bottoms off the oranges and use a sharp knife to remove the skin. Run the knife between the white pith on both sides and remove the orange segments. 2. Put the segments in a large bowl with the pineapple and pomegranate. Add the lime juice, honey and coconut milk. 3. Stir well, then put it in the fridge to chill. When it's dishing-up time, finish with the chopped coriander and serve.