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Tropical Fruit with Coconut-Pistachio Crunch

Feel free to use any tropical fruits in this salad; it's not so much what you choose but how good the fruit is, so pick only the ripest and most fragrant. If you like, serve with a dollop of sour cream on the side.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Martha Stewart Living, June 2016


  • 1 cup shelled unsalted pistachios (5 ounces), coarsely chopped
  • 1 cup unsweetened coconut flakes
  • 2 tablespoons plus 2 teaspoons safflower oil
  • 2 tablespoons plus 2 teaspoons mild honey, such as acacia
  • 1 teaspoon finely grated lemon zest, plus juice for serving
  • Pinch of cayenne pepper
  • Coarse salt
  • 2 large mangoes, peeled, pitted, and cut into 1/2-inch slices or cubed
  • 1/2 large or 1 medium papaya, peeled, seeded, and cut into 1/2-inch slices
  • 2 star fruits (carambolas), cut into 1/4-inch slices
  • 2 bananas, cut into 1/4-inch slices
  • 8 fresh lychees, peeled, halved, and seeded


  1. Preheat oven to 300 degrees. Toss together pistachios, coconut, oil, honey, lemon zest, cayenne, and 1/2 teaspoon salt. Spread on a parchment-lined rimmed baking sheet and bake, stirring once, until golden brown, about 15 minutes. Let cool completely. Crunch can be stored in an airtight container at room temperature up to 3 days.

  2. Arrange fruits on a serving platter. Sprinkle with lemon juice and a pinch of salt. Serve, with crunch on the side.

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