Tropical Fruit with Coconut Pistachio Crunch
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 1/2-inch slices or cubed
- 1/2 large or 1 medium papaya, peeled, seeded, and cut into 1/2-inch slices
- 2 star fruits (carambolas), cut into 1/4-inch slices
- 2 bananas, cut into 1/4-inch slices
- 8 fresh lychees, peeled, halved, and seeded
Instructions
Tropical Fruit with Coconut-Pistachio Crunch serves 8 original recipe by Martha Stewart.
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