This was a quick and easy dish to add to the shower menu. I think this is a really nice change from regular old fruit salad. I am not crazy about cantaloupe or papaya myself, but I enjoyed this overall. I think it would be great to mix it up a little with some other tropical fruits like kiwi, starfruit, etc. My favorite thing about this is the gorgeous color palette it brings to the table. I also enjoyed making this because I learned how to cut both papaya and cantaloupe properly.
A side note about the shower menu – several people have asked for recipes not yet posted. The remaining recipes I will be posting include smoked salmon rolls, pesto palmiers and pineapple chicken salad. Look forward to those, they should be posted in the next couple of days.
Tropical Fruit Salad
Ingredients:
½ cup shredded coconut
1 ripe pineapple, peeled, cored and cut into ½ – inch chunks
1 ripe papaya, peeled, seeded and cut into ½ – inch chunks (or small scoops)
1 ripe cantaloupe, peeled, seeded and cut into ½ – inch chunks (or small scoops)
1 ripe mango, peeled, pitted and cut into ½ – inch chunks
6 fresh mint leaves (optional)
Directions:
Preheat the oven to 350°. Spread the coconut on a baking sheet and toast in the oven until golden, about 5 minutes. Set aside to cool.
Combine all the fruit in a large bowl and mix together. Just before serving add the toasted coconut and toss to mix well. Garish with mint leaves if desired.
Source: adapted from Williams Sonoma
