For the Fruit Salad:
1 cup bite-size pineapple cubes
1 cup bite-size papaya cubes
1 1/2 cups bite-size cantaloupe cubes
11 oz. whole peeled lychees in heavy syrup, drained and quartered
1/2 cup seedless red grapes, halved
1/2 cup seedless green grapes, halved
For the Papaya-Mint Purée:
1 1/2 cups peeled, seeded, and coarsely chopped papaya
5 Tbsp. sugar
3 Tbsp. lime juice
2 Tbsp. chopped fresh mint
Toasted coconut, to garnish
For the Fruit Salad:
• In a large bowl, combine all the ingredients.
For the Papaya-Mint Purée:
• In a food processor, blend all the ingredients until smooth.
• Transfer to a bowl, cover, and refrigerate until ready to use.
To Assemble:
• Divide the fruit salad into 6 dessert bowls.
• Top with the Papaya-Mint Purée and the toasted coconut.
Makes 6 servings
