Tropical Fruit Salad with Sriracha-Sesame Vinaigrette

• 1/4 cup toasted sesame oil
• 1/4 cup seasoned rice vinegar
• 1/2 cup honey
• 2 tablespoons Sriracha
• 2 tablespoons white sesame seeds
• 1/4 teaspoon low-sodium soy sauce
• 1 medium pineapple, peeled, cored, and cubed
• 2 mangoes, peeled, cored, and cubed
• 1 papaya, peeled and cubed
• 2 bananas, peeled and sliced
• 2 kiwis, peeled, halved lengthwise, and sliced
• 1 pint strawberries, hulled and quartered
• 1/2 cup sweetened flaked coconut, for garnish
• Fresh mint, cut into thin ribbons, for garnish

1. To make the dressing, in a medium bowl, whisk together the oil, vinegar, honey, Sriracha, sesame seeds, and soy sauce.
2. Set aside.
3. To make the fruit salad, in a large mixing bowl, combine the pineapple, mangoes, papaya, bananas, kiwis, and strawberries.
4. Add the dressing and toss gently.
5. Serve immediately or store, refrigerated, in an airtight container for up to 3 days.
6. Garnish with the coconut and mint chiffonade.

sesame oil, rice vinegar, honey, sriracha, white sesame seeds, soy sauce, pineapple, mangoes, papaya, bananas, kiwis, strawberries, coconut, fresh mint

Taken from www.epicurious.com/recipes/food/views/tropical-fruit-salad-with-sriracha-sesame-vinaigrette-379486 (may not work)