Rating: 2.61 stars
44 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 9
  • 2 star values: 17
  • 1 star values: 8
  • 44 Ratings

The winning trio of sliced pineapple, kiwifruits, and papaya means this is not your average bowl of fruit salad. To top off the tropic theme and add a welcome crunch, toasted coconut flakes are sprinkled on top before serving.

Martha Stewart Living, May 2021

Gallery

Credit: Ryan Liebe

Recipe Summary test

prep:
10 mins
total:
15 mins
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°F. Place 1/4 cup unsweetened coconut flakes on a rimmed baking sheet and toast, stirring once, until golden and fragrant, 5 to 7 minutes; let cool.

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  • In a large bowl, toss pineapple and kiwifruits to combine, along with any accumulated juices. Add papaya to mixture and gently toss to combine. Sprinkle with toasted coconut flakes; serve.

Cook's Notes

The toasted coconut can be made up to three days ahead and stored in an airtight container at room temperature.

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Reviews

44 Ratings
  • 5 star values: 6
  • 4 star values: 4
  • 3 star values: 9
  • 2 star values: 17
  • 1 star values: 8