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


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)



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