Coconut Tropical Fruit Salad Recipes
COCONUT TROPICAL FRUIT SALAD
Steps:
- In a large bowl, combine the first 7 ingredients. Drizzle with orange juice; toss gently to coat. Refrigerate until serving. Just before serving, fold in banana and sprinkle with coconut.
Nutrition Facts : Calories 101 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
TROPICAL-FRUIT SALAD WITH COCONUT CRUNCH
One of the best parts of summer are the ripe berries and delicious tropical fruits that taste like nature's dessert. The make-ahead crunchy coconut-poppy seed topping adds a unique flair to this healthy dish, which doesn't need to be refrigerated once it arrives at the party.
Provided by Martha Stewart
Categories Food & Cooking
Time 45m
Yield Serves 8 to 10
Number Of Ingredients 11
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.
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