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Crunchy Coconut-Berry Salad

Yield Makes 6 servings
This salad takes a tropical turn with ingredients like jicama, coconut, and lime. Mint and honey give it a sweet freshness. Serve as you would any fruit salad. Prep and Cook Time: 20 minutes. Notes: Unsweetened sliced dried coconut (also called flaked coconut or coconut chips) is sold in natural-foods stores. You can substitute sweetened shredded dried coconut if you like.


  • 3/4 cup unsweetened sliced dried coconut (see notes)
  • 1/4 cup fresh lime juice
  • 2 tablespoons honey
  • 3 cups mixed fresh berries (blackberries, blueberries, raspberries, and/or sliced strawberries)
  • 1 cup peeled and diced jicama
  • 3 tablespoons lightly packed fresh mint leaves

Nutrition Information

  • calories 119
  • caloriesfromfat 42 %
  • protein 1.4 g
  • fat 5.5 g
  • satfat 4.6 g
  • carbohydrate 19 g
  • fiber 4.3 g
  • sodium 8.7 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a 6- to 8-inch pan, stir coconut often over medium-high heat until lightly browned, 2 to 3 minutes. Pour from pan and set aside.

  2. In a large bowl, whisk together lime juice and honey. Add berries and jicama. Tear mint leaves into small pieces and scatter over salad. Add coconut and mix gently.

  3. Note: Nutritional analysis is per serving.