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