Seriously Simple: A summer salad for any time of day
4. If you are having trouble cutting a mango, search "how to cut a mango" on the Web.
Tropical Fruit Salad with Toasted Coconut
Serves 6
1/2 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
1. Preheat the oven to 350 F. Place the coconut on a baking pan and toast for about 5 minutes, or until golden but not burnt. Cool.
2. 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.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
