August, 18, 2016.
Inspired by this very photo, from the beach sands of Buzios in Rio de Janeiro, here is a fruit salad that easy as 1-2-3!
1 cup (60g) dried coconut chips
¾ cup (175ml) cups orange juice (juice of 2 oranges)
2 tablespoons (42g) honey
1 cup (195g) diced pineapple, about a quarter of a pineapple
1 cup (185g) diced mango, about 1 mango
1 cup (125g) raspberries, about 1 pint
1 cup (135g) quartered strawberries, about 6
1 cup (175g) halved seedless red grapes
1 cup (185g) diced ripe papaya, about 1 papaya)
1 ¼ cup (170g) diced banana, about 2
1 teaspoon finely grated lime zest
2 tablespoons fresh chopped mint
Pre heat the oven to 300˚F. Spread coconut ships on a small baking sheet and toast in the oven until lightly golden, rotating once during baking time, about 4 minutes. Transfer to a bowl and reserve.
- In a small bowl whisk orange juice and honey.
- In a large bowl mix all the fruit gently with a spatula. Pour the orange juice, lemon zest and mint. Fold carefully until all fruits are coated. Garnish with coconut chips on top.
- Pour into serving bowls and eat fresh.
I can’t help but share a few other gorgeous photos I took I Búzios: