Tropical fruit salad with lime and toasted coconut

• 23 minutes
• Prep 20 minutes
• Cook 3 minutes
• Serves 4

Our own recipe. The photograph is AI-generated.

• Vegan
• Vegetarian
• Gluten free
• Dairy free

Ingredients

• Half a small pineapple
• 1 ripe mango
• Half a ripe papaya (pawpaw)
• 300g watermelon, without the rind
• 2 bananas
• Juice of 1 orange
• Juice of half a lime
• 1 teaspoon caster sugar (optional)
• 30g coconut flakes, or desiccated coconut
• A few small fresh mint leaves

Let's cook

1. 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.
2. 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.
3. Mix the orange juice, lime juice and sugar, if using, in a large bowl. Add the cut fruit and toss gently.
4. 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.
5. Just before serving, slice the bananas into rounds and fold them in, so they stay pale.
6. 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.

Tags

• fruit salad
• nigerian
• coconut
• fresh

In Plant powered.

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.

Check every packet for allergens.