Tropical Fruit Salad with Toasted Coconut
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.
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