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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.

Martha Stewart Living, June 2016

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Recipe Summary test

prep:
25 mins
total:
40 mins
Servings:
8
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Ingredients

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Directions

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  • 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.

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  • 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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