Great for a summer picnic or packed in a lunch, this colorful fruit salad has a tropical touch thanks to the ginger, lime and toasted coconut. Save the watermelon juice for a refreshing treat!
Recipe courtesy of Food Network Kitchen
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Red, White and Blue Fruit Salad
Total:
1 hr 20 min
Prep:
10 min
Inactive:
1 hr
Cook:
10 min
Yield:
6 servings
Level:
Easy
Total:
1 hr 20 min
Prep:
10 min
Inactive:
1 hr
Cook:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Combine the ginger, honey and 1 cup water in a small saucepan. Bring to a boil, remove from the heat and let sit until cooled to room temperature. Drain, discarding the ginger, and stir in the lime juice.

Put the watermelon in a large bowl, and add the ginger-honey syrup. Cover and refrigerate to chill, at least 1 hour up to 4 hours, tossing the watermelon occasionally.

Meanwhile, preheat the oven to 350 degrees F. Spread the coconut out on a baking sheet, and bake until lightly golden, 6 to 8 minutes; let cool.

When ready to serve, drain most of the liquid off the watermelon. Add the blueberries and lime zest, and toss to combine. Sprinkle with the toasted coconut.

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