TROPICAL FRUIT WITH COCONUT-PISTACHIO CRUNCH

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Tropical Fruit with Coconut-Pistachio Crunch image

Feel free to use any tropical fruits in this salad; it's not so much what you choose but how good the fruit is, so pick only the ripest and most fragrant. If you like, serve with a dollop of sour cream on the side.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 40m

Number Of Ingredients 12

1 cup shelled unsalted pistachios (5 ounces), coarsely chopped
1 cup unsweetened coconut flakes
2 tablespoons plus 2 teaspoons safflower oil
2 tablespoons plus 2 teaspoons mild honey, such as acacia
1 teaspoon finely grated lemon zest, plus juice for serving
Pinch of cayenne pepper
Coarse salt
2 large mangoes, peeled, pitted, and cut into 1/2-inch slices or cubed
1/2 large or 1 medium papaya, peeled, seeded, and cut into 1/2-inch slices
2 star fruits (carambolas), cut into 1/4-inch slices
2 bananas, cut into 1/4-inch slices
8 fresh lychees, peeled, halved, and seeded

Steps:

  • Preheat oven to 300 degrees. Toss together pistachios, coconut, oil, honey, lemon zest, cayenne, and 1/2 teaspoon salt. Spread on a parchment-lined rimmed baking sheet and bake, stirring once, until golden brown, about 15 minutes. Let cool completely. Crunch can be stored in an airtight container at room temperature up to 3 days.
  • Arrange fruits on a serving platter. Sprinkle with lemon juice and a pinch of salt. Serve, with crunch on the side.

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