Tropical Fruit Salad with Toasted Coconut
Prep Time:
15 minutes
Cook Time:
0 minutes
Servings:
6 to 6
Serves 6 to 8.
This colorful fruit salad is excellent served alone or with a big dollop of your favorite yogurt spooned on each portion. Try flavors like piña colada, vanilla or pineapple to jazz up the fruit.
Ingredients:
- 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 1/2-inch chunks
- 1 ripe cantaloupe, peeled, seeded and cut into 1/2-inch chunks
- 1 ripe mango, peeled, pitted and cut into 1/2-inch chunks
- 6 fresh mint leaves
Directions:
Preheat an oven to 350°F.
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.
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.
Serves 6 to 8.
Adapted from
Williams-Sonoma Outdoors Series,
Picnics and Tailgates,
by Diane Rossen Worthington
(Time-Life Books, 1998).
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