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
Preheat oven to 350°F/180°C.
To Toast Coconut
Spread the coconut on a baking sheet and toast in the oven until golden, about 5 minutes. Set aside to cool.
To Make Salad
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.
Makes 6-8 servings.
Source: Adapted from Williams-Sonoma Outdoors Series, Picnics and Tailgates, by Diane Rossen Worthington (Time-Life Books, 1998).
Date: June 8, 2006