Reviews Add Rating & Review
Back to Tropical Fruit with Coconut-Pistachio Crunch All Reviews for Tropical Fruit with Coconut-Pistachio Crunch - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Tropical Fruit with Coconut-Pistachio Crunch Recipe Summary prep: 25 mins total: 40 mins Servings: 8
Ingredients Ingredient Checklist 1 cup shelled unsalted pistachios (5 ounces), coarsely chopped 1 cup unsweetened coconut flakes 2 tablespoons plus 2 teaspoons safflower oil 2 tablespoons plus 2 teaspoons mild honey, such as acacia 1 teaspoon finely grated lemon zest, plus juice for serving Pinch of cayenne pepper Coarse salt 2 large mangoes, peeled, pitted, and cut into 1/2-inch slices or cubed 1/2 large or 1 medium papaya, peeled, seeded, and cut into 1/2-inch slices 2 star fruits (carambolas), cut into 1/4-inch slices 2 bananas, cut into 1/4-inch slices 8 fresh lychees, peeled, halved, and seeded
Gallery Tropical Fruit with Coconut-Pistachio Crunch
Recipe Summary prep: 25 mins total: 40 mins Servings: 8
Gallery
Tropical Fruit with Coconut-Pistachio Crunch
Tropical Fruit with Coconut-Pistachio Crunch
Tropical Fruit with Coconut-Pistachio Crunch
Recipe Summary prep: 25 mins total: 40 mins Servings: 8
Recipe Summary
prep: 25 mins total: 40 mins
Servings: 8
prep: 25 mins
total: 40 mins
prep:
25 mins
total:
40 mins
Servings: 8
8
Ingredients
Ingredients
- 1 cup shelled unsalted pistachios (5 ounces), coarsely chopped 1 cup unsweetened coconut flakes 2 tablespoons plus 2 teaspoons safflower oil 2 tablespoons plus 2 teaspoons mild honey, such as acacia 1 teaspoon finely grated lemon zest, plus juice for serving Pinch of cayenne pepper Coarse salt 2 large mangoes, peeled, pitted, and cut into 1/2-inch slices or cubed 1/2 large or 1 medium papaya, peeled, seeded, and cut into 1/2-inch slices 2 star fruits (carambolas), cut into 1/4-inch slices 2 bananas, cut into 1/4-inch slices 8 fresh lychees, peeled, halved, and seeded
Directions
Preheat oven to 300 degrees. Toss together pistachios, coconut, oil, honey, lemon zest, cayenne, and 1/2 teaspoon salt. Spread on a parchment-lined rimmed baking sheet and bake, stirring once, until golden brown, about 15 minutes. Let cool completely. Crunch can be stored in an airtight container at room temperature up to 3 days.
Arrange fruits on a serving platter. Sprinkle with lemon juice and a pinch of salt. Serve, with crunch on the side.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Tropical Fruit with Coconut-Pistachio Crunch
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Tropical Fruit with Coconut-Pistachio Crunch
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
