Tropical Fruit Salad with Toasted Coconut
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Glass bowls show off the colorful fruit, but if you're serving this for a picnic look for a clear bowl to avoid breakage.
½ cup shredded sweetened coconut
1 ripe pineapple, peeled and cut into 1-inch chunks
1 ripe papaya, peeled, seeded and cut into 1-inch chunks
1 ripe cantaloupe, peeled, seeded and cut into 1-inch chunks
1 ripe mango, peeled, pitted and cut into 1 inch chunks
Juice of 1 lime
Fresh mint leaves, for garnish
Preheat the oven to 350 degrees. Place the coconut on a baking pan and toast for about 5 minutes, or until golden but not burned. Cool.
Place cut fruit into a large bowl. Add the lime and mix to combine. Sprinkle the toasted coconut over the fruit just before serving. Garnish with mint and serve in small plates or bowls.
Serves 6
Recipe tips:
1. Make sure to buy the fruit a few days ahead so that it is perfectly ripe when making the salad.
2. Use a serrated peeler if you want to peel peaches or nectarines (you won't need to blanch them to remove the skin).
3. Use a strawberry huller to remove the stems of strawberries if you decide to use them.
4. If you're having trouble cutting a mango, search "how to cut a mango" on the Web.
© DIANE ROSSEN WORTHINGTON
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