Melon and Mango Salad with Toasted Coconut and Pistachios

• 1/4 cup unsweetened shredded coconut
• 1/3 cup roasted salted pistachios, coarsely chopped
• 1/4 cup fresh lime juice
• 1 tablespoon minced candied ginger
• 1 tablespoon packed mint leaves
• 1/2 teaspoon crushed red pepper
• Kosher salt and freshly ground white pepper
• 1/2 medium honeydew melon, cut into 1/2-inch chunks
• 1/2 large cantaloupe, cut into 1/2-inch chunks
• 1 mango, cut into 1/2-inch chunks

1. In a small skillet, toast the coconut over moderately high heat, stirring, until golden, about 2 minutes.
2. Transfer to a bowl and let cool.
3. Mix in the pistachios.
4. In a blender, puree the lime juice, ginger, mint and crushed red pepper until smooth; season with salt and white pepper.
5. Transfer to a bowl and toss with the fruit.
6. Just before serving, sprinkle the fruit with the coconut and pistachios.

coconut, pistachios, lime juice, candied ginger, mint, red pepper, kosher salt, honeydew melon, cantaloupe, mango

Taken from www.foodandwine.com/recipes/melon-and-mango-salad-with-toasted-coconut-and-pistachios (may not work)