Paradise Fruit Salad With Mango Mint Dressing And Toasted Coconut
|1||cantaloupe, peeled and cubed|
|2||mangos, peeled and cubed|
|2||passion fruit, peeled, seeded, and cubed|
|1||fresh pineapple, peeled and cubed|
|2||blood oranges, peeled and sliced|
|2||bananas, peeled and sliced|
|½||cup sweetened, flake coconut|
½ cup mango nectar
|½||cup mango nectar|
|¼||cup vegetable oil|
|1||teaspoon Dijon mustard|
|1 ½||tablespoons chopped fresh mint|
|1||tablespoon freshly squeezed lime juice|
Early in the day, toss the cantaloupe, mango, passion fruit, pineapple, and blood oranges together in a large serving bowl; cover and chill until just before serving.
Preheat the oven to 300 degrees. Scatter the coconut in a thin layer on a cookie sheet and bake in a preheated oven 8 to 10 minutes, or until lightly toasted. Remove from the oven and cool.
Just before serving, add sliced bananas to the fruit salad and prepare the dressing. In a medium jar, combine the mango nectar, vegetable oil, Dijon mustard, chopped mint, lime juice, and salt. Cover, shake until the mixture is well blended, and pour the dressing over the fruit. Garnish with toasted coconut.
Recipe serves 8 to 10.