TROPICAL-FRUIT SALAD WITH COCONUT CRUNCH

Tropical-Fruit Salad with Coconut Crunch image

Provided by Martha Stewart

Time 45m

Yield Serves 8 to 10

Number Of Ingredients 11

1 large egg white
2 tablespoons clover or orange-blossom honey
1/2 teaspoon pure vanilla paste or extract
1 teaspoon grated Meyer-lemon zest, plus 2 tablespoons fresh juice
1 tablespoon poppy seeds
Pinch of kosher salt
2/3 cup unsweetened shredded coconut
1 quart strawberries, halved lengthwise if large
2 mangoes, peeled, pitted, and cut lengthwise into 1-inch-thick fingers
1 small papaya, peeled, halved, seeded, and cut lengthwise into 1-inch-thick fingers
1 small pineapple, peeled, cored, and cut into 1-inch-thick fingers

Steps:

Preheat oven to 325 degrees. Whisk egg white with honey, vanilla, lemon zest and juice, poppy seeds, and salt until foamy and thoroughly combined. Stir in coconut to evenly coat; spread on a rimmed baking sheet in a thin layer.
Bake, stirring a few times, until golden in places, 22 to 25 minutes. Let cool completely (mixture will crisp as it cools). Rub between your fingers, breaking up any clumps, until crumbled.
Arrange fruits on a platter; sprinkle with coconut crunch to serve. Fruits can be loosely covered with plastic, without coconut crunch, and refrigerated up to 8 hours. Coconut crunch can be stored in an airtight container at room temperature up to 1 week.