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Tropical Fruit Salad with Coconut Crunch Recipe

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This recipe for Tropical Fruit Salad with Coconut Crunch, by , is from Joey Pavia personal favorites for 44 years, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Joseph Pavia

Category:
Category:

Ingredients:  
Ingredients:  
1 large egg white, 2 tbsps. honey, tsp. vanilla extract, 1 tsp. lemon zest + 2 tbsps. lemon juice,
1 tbsp. poppy seeds, pinch of salt, ⅔ cup unsweetened shredded coconut, 1 quart strawberries
(halved lengthwise if large), 3 mangoes (peeled, pitted, and cut into 1" thick fingers), 1 small
papaya (peeled, halved, seeded, and cut into 1" thick fingers), 1 small pineapple (peeled, cored, and
cut into 1" thick fingers)

Directions:
Directions:
1. Preheat oven to 325. 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.

2. Bake, stirring a few times, until golden in places, 22-25 minutes. Let cool completely (mixture will
crisp as it cools) Rub between your fingers, breaking up any clumps, until crumbled.

3. Arrange fruits on a platter; sprinkle with coconut crunch to serve.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
delightful way to each the tropical fruits of summer

 

 

 

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