Tropical Fruit Salad with Toasted Coconut
- 1/2 cup shredded coconut
- 1 ripe pineapple, peeled, cored and cut
into 1/2-inch chunks
- 1 ripe papaya, peeled, seeded and cut into
- 1 ripe cantaloupe, peeled, seeded and cut into
- 1 ripe mango, peeled, pitted and cut into
- 6 fresh mint leaves
Spread the coconut on a baking sheet and toast in the oven until golden, about 5 minutes. Set aside to cool.
In a large bowl, combine the pineapple, papaya, cantaloupe and mango. Cover and refrigerate until ready to serve. Just before serving, sprinkle with the toasted coconut and spoon onto small plates. Garnish with the mint leaves.