Reviews
Add Rating & Review
Back to Tropical-Fruit Salad with Coconut Crunch
All Reviews for Tropical-Fruit Salad with Coconut Crunch
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Gallery
Tropical-Fruit Salad with Coconut Crunch
Credit:
Petrina Tinslay
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
1 large egg white
2 tablespoons clover or orange-blossom honey
1/2 teaspoon pure vanilla paste or extract
1 teaspoon grated Meyer-lemon zest, plus 2 tablespoons fresh juice
1 tablespoon poppy seeds
Pinch of kosher salt
2/3 cup unsweetened shredded coconut
1 quart strawberries, halved lengthwise if large
2 mangoes, peeled, pitted, and cut lengthwise into 1-inch-thick fingers
1 small papaya, peeled, halved, seeded, and cut lengthwise into 1-inch-thick fingers
1 small pineapple, peeled, cored, and cut into 1-inch-thick fingers
Gallery
Tropical-Fruit Salad with Coconut Crunch
Credit:
Petrina Tinslay
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Serves 8 to 10
Gallery
Tropical-Fruit Salad with Coconut Crunch
Credit:
Petrina Tinslay
Tropical-Fruit Salad with Coconut Crunch
Credit:
Petrina Tinslay
Tropical-Fruit Salad with Coconut Crunch
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Serves 8 to 10
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 1 large egg white
- 2 tablespoons clover or orange-blossom honey
- 1/2 teaspoon pure vanilla paste or extract
- 1 teaspoon grated Meyer-lemon zest, plus 2 tablespoons fresh juice
- 1 tablespoon poppy seeds
- Pinch of kosher salt
- 2/3 cup unsweetened shredded coconut
- 1 quart strawberries, halved lengthwise if large
- 2 mangoes, peeled, pitted, and cut lengthwise into 1-inch-thick fingers
- 1 small papaya, peeled, halved, seeded, and cut lengthwise into 1-inch-thick fingers
- 1 small pineapple, peeled, cored, and cut into 1-inch-thick fingers
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Tropical-Fruit Salad with Coconut Crunch
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tropical-Fruit Salad with Coconut Crunch
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
