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Fruit Salad With Papaya-Mint Puree

The smooth, cool purée evens out the slight acidity of the pineapple and the tartness of the grapes in this delicious dish.

For the Fruit Salad:
1 cup bite-size pineapple cubes
1 cup bite-size papaya cubes
1 1/2 cups bite-size cantaloupe cubes
11 oz. whole peeled lychees in heavy syrup, drained and quartered
1/2 cup seedless red grapes, halved
1/2 cup seedless green grapes, halved

For the Papaya-Mint Purée:
1 1/2 cups peeled, seeded, and coarsely chopped papaya
5 Tbsp. sugar
3 Tbsp. lime juice
2 Tbsp. chopped fresh mint

Toasted coconut, to garnish

For the Fruit Salad:
• In a large bowl, combine all the ingredients.

For the Papaya-Mint Purée:
• In a food processor, blend all the ingredients until smooth.
• Transfer to a bowl, cover, and refrigerate until ready to use.

To Assemble:
• Divide the fruit salad into 6 dessert bowls.
• Top with the Papaya-Mint Purée and the toasted coconut.

Makes 6 servings