Tropical Fruit With Coconut Pistachio Crunch Recipe

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

Preparation

Preheat oven to 300 degrees. Toss together pistachios, coconut, oil, honey, lemon zest, cayenne, and 1/2 teaspoon salt. Spread on a parchment-lined rimmed baking sheet and bake, stirring once, until golden brown, about 15 minutes. Let cool completely. Crunch can be stored in an airtight container at room temperature up to 3 days.

Arrange fruits on a serving platter. Sprinkle with lemon juice and a pinch of salt. Serve, with crunch on the side.