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Fancy Fruit Platter





Yields
Serves 4 to 6



Total Time
1 hr

This simple and beautiful way to serve a fruit salad was inspired by the fruit-vendor carts on city streets in Mexico.

su-Fancy Fruit Platter




Photo: Jeffrey Cross; Food Styling: Karen Shinto
 1 coconut
 1 mango, peeled, pitted, and cut into large chunks
 1 papaya, peeled, seeded, and cut into large chunks
 1/2 pineapple, peeled, cored, and cut into large chunks
 2 limes, quartered
 1 tablespoon kosher salt
 1 teaspoon cayenne
Step 1
1

Preheat oven to 325°. Use an ice pick or screwdriver and a hammer to pierce the eyes of the coconut. Set coconut, eyes down, in a colander set into a bowl to drain (the coconut's milk is great to sip). Place coconut in oven on a baking sheet and bake until cracked around center, about 25 minutes.

Step 2
2

Let coconut cool slightly; then, using the claw side of the hammer, tap the coconut all over to break into chunks. Pull off and discard shell, and then pare brown skin from coconut flesh. Cut flesh into large chunks.

Step 3
3

Arrange coconut, mango, papaya, pineapple, and limes on a large platter. Combine salt and cayenne in a small bowl and serve alongside fruit for dipping.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 304Calories from Fat 66
% Daily Value *
Total Fat 22g34%

Saturated Fat 20g100%
Cholesterol 0.0mg0%
Sodium 776mg33%
Total Carbohydrate 29g10%

Dietary Fiber 8.8g36%
Protein 2.9g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.