Asian Fruit Salad With Chili Salt

• 3 ounces coconut fresh, peeled into thin strips using a potato peeler
• 1 fresh ginger walnut-sized piece, peeled and finely grated
• 2 tablespoons palm sugar
• 2 pineapples baby, quartered, cored and flesh cut into chunks
• 8 lychee halved, seeds removed, pulp loosened in shell
• 2 guava quartered and skinned
• 1 red chili small, halved and deseeded
• 1 tablespoon 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.

coconut fresh, ginger walnut, palm sugar, pineapples baby, shell, red chili small, salt

Taken from www.yummly.com/recipe/Asian-Fruit-Salad-with-Chili-Salt-1411847 (may not work)