Asian Fruit Salad With Chili Salt

• 3 oz fresh coconut, peeled into thin strips using a potato peeler
• 1 None walnut-sized piece fresh ginger, peeled and finely grated
• 2 tbsp palm sugar
• 2 None baby pineapples, quartered, cored and flesh cut into chunks
• 8 None lychee, halved, seeds removed, pulp loosened in shell
• 2 None guava, quartered and skinned
• 1 small red chili, halved and deseeded
• 1 tbsp coarse sea salt

1. Preheat the oven to 225u0b0F. Put the coconut strips on a baking sheet lined with parchment paper and bake for 1 hour until crisp and dry.
2. Put the ginger and sugar in a small pan with 5 tablespoons water. Bring to a boil and simmer gently to make a syrup. Leave to cool.
3. Arrange the pieces of fruit and coconut on a stand or plate. Put the chili and salt in a mortar and grind with a pestle. Pour ginger syrup over the fruit and serve with the chili salt for dipping.

fresh coconut, ginger, sugar, baby pineapples, lychee, guava, red chili, salt

Taken from recipes-plus.com/api/v2.0/recipes/17206 (may not work)