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Coconut and Stone Fruit Salad | Great Performances


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Coconut and Stone Fruit Salad
Recipes and Food
by Chef Rob Valencia

Serves 4 


1  Coconut, fresh, out of the shell (or 1/2 cup shredded unsweetened coconut)

2  Mangoes

1   Pineapple, small

4  Stone fruit (peaches, plums, apricots)

1/2 cup  Lime juice, fresh

¼  cup  Mint leaves

½  cup   Apple cider vinaigrette

4  Tbsp Honey 

1  lb   Quinoa, cooked

  Mint sprigs, for garnish


Peel the fruit and cut it into chunks.

Blend the lime juice, mint and honey; pour over the fruit. Toss well.

Divide the fruit and quinoa among siz bowls. Garnish with mint.

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