Lucky Fruit Salad
By Chef Martin Yan

4 tangerines
½ pineapple, cut into chunks

1 cup strained orange juice
1 tablespoon fresh lime juice
1 teaspoon grated lime zest
1/4 teaspoon salt
3 tablespoons honey

1/4 cup toasted flaked coconut
1 star fruit, sliced

Peel tangerines and cut along white membranes to release segments.

Place citrus segments, pineapple chunks and pomegranate seeds in a medium bowl.

Combine dressing ingredients in a bowl; mix well. Pour dressing over fruit; gently toss to coat. Refrigerate for 2 hours.

To serve, scoop chilled salad into coconut bowls. Just before serving, sprinkle toasted coconut over fruit and garnish with star fruit.

Servings: 4

Copyright Yan Can Cook, Inc., 2014