RCI-DS.004.0294.001
Tropical California Apricot Salad
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Prep15 min
Cook0 min
Total15 min
Servings4
Difficultyintermediate
Ingredients
- pitted and sliced fresh apricots (about 6 to 8)2 cups
- stemmed and halved fresh strawberries (a little more than half of 1 pint basket)1 1/2 cups
- pared and sliced kiwifruit (about 3)1 1/2 cups
- 1/4 cup
- coconut flakes1/4 cuplightly toasted
- finely chopped fresh mint or1 tablespoon
- dried mint1 teaspooncrumbled
Method
1
Toast the coconut flakes in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden.
2
Transfer the toasted coconut flakes to a small bowl and set aside to cool.
3
Prepare the fresh fruit by pitting and slicing the apricots into bite-sized pieces, halving the strawberries, and peeling and slicing the kiwifruit.
4
Combine the sliced apricots, halved strawberries, and sliced kiwifruit in a large mixing bowl.
5
Pour the apricot nectar over the fruit and gently toss to combine, being careful not to bruise the delicate fruit.
6
Divide the fruit mixture among four serving bowls or plates.
7
Sprinkle each serving with the cooled toasted coconut flakes and fresh mint (or crumbled dried mint if using).
8
Serve immediately at room temperature or chilled, depending on preference.