Tropical Fruit Salad with Toasted Coconut

• 89
  1 cup pineapple chunks, drained, reserving 2 tablespoons juice

  Native Forest, 100% Organic Pineapple Chunks, 14 oz (400 g)89$4.99Buy from Vitacost
• 84
  1/2 cup dried mango slices, diced into bite-sized pieces

  Elan, Organic Mango Slices, 4.4 oz (125 g)84$6.59Buy from Vitacost
• 86
  1/2 cup dried bananas, sliced into bite-sized pieces

  Organic Dried Banana, 2oz86$5.35Buy from Clem & Co.
• 84
  1/4 tsp ground ginger

  Organic Ground Ginger84$16.00Buy from Smith & Truslow
• 1 pinch salt

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   On a cutting board, dice the dried mango slices and slice the dried bananas into bite-sized pieces, taking about 3 minutes.

2. 2

   Open and drain the pineapple chunks over a small cup to catch the liquid, measuring out 2 tablespoons of reserved juice over 2 minutes.

3. 3

   In a small bowl, whisk together the reserved pineapple juice, ground ginger, and a pinch of salt for 1 minute until smooth.

4. 4

   Place the drained pineapple chunks, diced dried mango slices, and sliced dried bananas into a mixing bowl, pour over the dressing, and toss gently for 2 minutes until glossy and evenly coated.

5. 5

   Let the fruit salad rest at room temperature for 2 minutes so the dried fruit softens slightly and absorbs the dressing before spooning into bowls to serve.