Food & Cooking Recipes Breakfast & Brunch Recipes Tropical Fruit with Coconut-Pistachio Crunch Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 40 mins Servings: 8 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. Ingredients 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 ½-inch slices or cubed ½ large or 1 medium papaya, peeled, seeded, and cut into ½-inch slices 2 star fruits (carambolas), cut into ¼-inch slices 2 bananas, cut into ¼-inch slices 8 fresh lychees, peeled, halved, and seeded Directions 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. Arrange fruits on a serving platter. Sprinkle with lemon juice and a pinch of salt. Serve, with crunch on the side. Rate it Print