Tropical Fruit Salad With Toasted Coconut
This tropical fruit salad is a refreshing and vibrant mix of flavors and textures. Juicy pineapple, sweet papaya, crisp cantaloupe, and creamy mango are tossed together for a delightful explosion of taste. Topped with toasted coconut for a nutty crunch and fresh mint leaves for a burst of herbaceous aroma, this salad is a true celebration of summer fruits. Perfect as a light and healthy dessert or a colorful side dish for any meal.
— Constant Cookbook
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
Instructions
- 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.
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