Tropical Fruit Salad With Lychees And Coconut Dressing Or Balinese Lychee Fruit Salad Recipes

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BALINESE FRUIT SALAD WITH LYCHEE AND COCONUT MILK



Balinese Fruit Salad with Lychee and Coconut Milk image

This salad is loaded with fruit and tossed with a refreshing coconut milk-and-lime dressing.

Provided by Food Network Kitchen

Time 1h25m

Yield 6-8

Number Of Ingredients 12

2 cups cubed cantaloupe
2 cups cubed honeydew melon
2 cups cubed ripe papaya
2 cups cored and cubed fresh pineapple
1/2 cup coconut milk
2 tablespoons superfine sugar
Juice of 2 limes, plus 1 teaspoon finely grated zest
6 lychees, shell removed, pitted and roughly chopped
3 star anise
2 mangoes, skin removed, pitted and cut into cubes
Kosher salt
Shredded coconut, for serving

Steps:

  • Combine the cantaloupe, honeydew, papaya, pineapple, coconut milk, sugar, lime juice and zest, lychees, star anise, mangoes and a pinch of salt in a large bowl. Cover and refrigerate for 1 hour. Remove and discard the star anise. Transfer the salad to a serving platter. Sprinkle with the shredded coconut.

COCONUT TROPICAL FRUIT SALAD



Coconut Tropical Fruit Salad image

Add a serving of fruit to breakfast with this delicious medley. Toasted coconut, mango and more bring the flavor of the tropics to any menu. -Katie Covington, Blacksburg, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 10

1 medium mango, peeled and cubed
1 medium green apple, cubed
1 medium red apple, cubed
1 medium pear, cubed
1 medium navel orange, peeled and chopped
2 medium kiwifruit, peeled and chopped
10 seedless red grapes, halved
2 tablespoons orange juice
1 firm medium banana, sliced
1/4 cup sweetened shredded coconut, toasted

Steps:

  • In a large bowl, combine the first 7 ingredients. Drizzle with orange juice; toss gently to coat. Refrigerate until serving. Just before serving, fold in banana and sprinkle with coconut.

Nutrition Facts : Calories 101 calories, Fat 1g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

TROPICAL-FRUIT SALAD WITH COCONUT CRUNCH



Tropical-Fruit Salad with Coconut Crunch image

One of the best parts of summer are the ripe berries and delicious tropical fruits that taste like nature's dessert. The make-ahead crunchy coconut-poppy seed topping adds a unique flair to this healthy dish, which doesn't need to be refrigerated once it arrives at the party.

Provided by Martha Stewart

Categories     Food & Cooking

Time 45m

Yield Serves 8 to 10

Number Of Ingredients 11

1 large egg white
2 tablespoons clover or orange-blossom honey
1/2 teaspoon pure vanilla paste or extract
1 teaspoon grated Meyer-lemon zest, plus 2 tablespoons fresh juice
1 tablespoon poppy seeds
Pinch of kosher salt
2/3 cup unsweetened shredded coconut
1 quart strawberries, halved lengthwise if large
2 mangoes, peeled, pitted, and cut lengthwise into 1-inch-thick fingers
1 small papaya, peeled, halved, seeded, and cut lengthwise into 1-inch-thick fingers
1 small pineapple, peeled, cored, and cut into 1-inch-thick fingers

Steps:

  • Preheat oven to 325 degrees. 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.
  • Bake, stirring a few times, until golden in places, 22 to 25 minutes. Let cool completely (mixture will crisp as it cools). Rub between your fingers, breaking up any clumps, until crumbled.
  • Arrange fruits on a platter; sprinkle with coconut crunch to serve. Fruits can be loosely covered with plastic, without coconut crunch, and refrigerated up to 8 hours. Coconut crunch can be stored in an airtight container at room temperature up to 1 week.

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