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Tropical fruit salad with lime and toasted coconut
pineapple and pawpaw · lime · toasted coconut
AI-generated photograph
- Total23 minutes
- Prep20 minutes
- Cook3 minutes
- Serves4
The fruit salad sold in cups on Lagos streets, made for the table: pineapple, pawpaw (papaya), watermelon, mango and banana in a little lime and orange juice, finished with toasted coconut and mint.
Contains: none of the 14 allergens, as written. None of the 14 allergens is in this recipe as written. Coconut is not counted as a tree nut under UK rules. Some dried coconut contains sulphites as a preservative, so check the packet.
Let's cook
- Cut the skin off the pineapple, cut out the hard core and cut the flesh into 2cm cubes. Peel the mango, cut the flesh away from the stone and cube it the same size.
- Scoop the seeds out of the papaya with a spoon, peel it and cut into cubes. Cut the watermelon into cubes, flicking out any black seeds with the tip of a knife.
- Mix the orange juice, lime juice and sugar, if using, in a large bowl. Add the cut fruit and toss gently.
- Toast the coconut in a dry frying pan on a medium heat for 2 to 3 minutes, stirring all the time, until light golden. Tip it onto a plate straight away so it does not burn.
- Just before serving, slice the bananas into rounds and fold them in, so they stay pale.
- Spoon the fruit into chilled glass bowls with a little of the juice, scatter over the toasted coconut and finish with a few mint leaves.
Tips
- Chill the fruit for 30 minutes before serving; it tastes sweeter cold.
- Add the banana and coconut at the last minute: banana browns and coconut softens if left in the juice.
Swaps
- Use whatever is ripe: oranges cut into segments, grapes or pomegranate seeds all work.
- No added sugar: leave it out; ripe fruit is sweet enough.
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Our own recipe. The photograph is AI-generated.
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