Fresh Pineapple Kiwi Salad (Print Version)
# Ingredients:
01 -
1 big fresh pineapple
02 -
4 kiwi fruits
03 -
¼ cup coconut, shredded
04 -
2 small lime fruits
05 -
2 tbsp honey
06 -
8-10 mint leaves, fresh
# Instructions:
01 -
Warm a frying pan on medium heat, toss in the shredded coconut, and turn it often. Cook until it gets a light golden color, about 3 to 5 minutes. Take it off the heat and let it cool.
02 -
Chop the pineapple into chunks and add to a nice big mixing bowl. Slice your kiwis in half, scoop out the fleshy part with a spoon, then cut it into smaller pieces before adding to the bowl. Roll your mint leaves into a stack, slice very thinly, and toss into the mix.
03 -
Use a separate dish to combine the zest and juice from the limes with honey. Stir the mix until it’s smooth. Pour it all over your fruit and gently toss everything together. Pop it in the fridge until you’re ready to eat.
04 -
Right before serving, sprinkle that toasted coconut over the fruit bowl and enjoy.
# Notes:
01 -
You can use sweetened or plain shredded coconut for this.
02 -
Make this fruit blend up to a day in advance. Just keep it sealed in the fridge until you’re ready.
03 -
Keep shredded coconut fresh by storing it in a closed bag or container at room temp for a month. For extra crunch, only add it before serving.
04 -
This fruity mix will last in the fridge for up to 3 days.