source: How It All Vegan
1 cup fresh pineapple, chopped
1 cup apples, chopped
1 cup oranges, chopped
1 cup sliced strawberries
1 cup grapes (I used red)
1/2 cup shredded fresh coconut
1 tablespoon cornstarch
6 tablespoons fresh lemon juice
3 tablespoons sugar (or to taste)
3 tablespoons orange juice
1/2 cup soft silken tofu, pureed (mori-nu)
2 teaspoons grated orange rind
½-1 tsp. poppy seeds (optional)
chopped almonds (optional)
In a large bowl, mix the fruit and coconut and refrigerate. In a medium saucepan combine the cornstarch with the lemon juice and stir until well blended. Place the saucepan over low heat and add the sugar and orange juice. Stirring constantly, cook until the mixture thickens. Remove the saucepan from the stove and cool. Stir puréed tofu, orange rind, and poppy seeds into the juice mixture and chill for at least 1 hour. Pour the dressing over the fruit immediately before serving. Sprinkle with chopped almonds.
makes approx. 8 servings.
I included some of the coconut juice and mixed it in with the fruit. Since I'm allergic to pineapple *sob* I used nectarines. right before eating I added some banana slices. I also used some almonds which I thought worked really well in this salad.
I tripled the dressing recipe (minus the extra poppy seeds) which I think was needed for all that fruit. I ended up using nearly the whole block of tofu. I used a little less lemon juice and more sweetener since I found was too tart for us. I think you just have to judge this by taste since I gave up measuring exactly.