Melon and Mango Salad with Toasted Coconut and Pistachios

  • Total Time:
  • Servings: 4

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  • 1/4 cup unsweetened shredded coconut
  • 1/3 cup roasted salted pistachios, coarsely chopped
  • 1/4 cup fresh lime juice
  • 1 tablespoon minced candied ginger
  • 1 tablespoon packed mint leaves
  • 1/2 teaspoon crushed red pepper
  • Kosher salt and freshly ground white pepper
  • 1/2 medium honeydew melon, cut into 1/2-inch chunks
  • 1/2 large cantaloupe, cut into 1/2-inch chunks
  • 1 mango, cut into 1/2-inch chunks

How to make this recipe

  1. In a small skillet, toast the coconut over moderately high heat, stirring, until golden, about 2 minutes. Transfer to a bowl and let cool. Mix in the pistachios.

  2. In a blender, puree the lime juice, ginger, mint and crushed red pepper until smooth; season with salt and white pepper. Transfer to a bowl and toss with the fruit. Just before serving, sprinkle the fruit with the coconut and pistachios.

Make Ahead

The salad can be kept at room temperature for up to 2 hours.

Contributed By Photo © Tina Rupp Published May 2003

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