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Delicious grilled mango and pineapple tossed in a mouthwatering salad! You will want to make this all summer long!
Hey Recipe Critic readers! This is Chelsea back from Chelsea’s Messy Apron! The weather is warming up which means it’s time to start grilling right?!
If you’ve never grilled fresh fruit, you are in for a huge treat. Grilled fruit is one of my absolute favorite things to eat. It makes the fruit ultra sweet and really heightens the flavors.
Adding that delicious grilled fruit to a salad and this is one salad you’ll be craving (and making) all summer long!
To toast the nuts: place the nuts in a single layer in a dry saucepan/skillet (don’t add anything) over medium heat. Stir constantly until the nuts are barely fragrant – just a couple of minutes. Watch carefully as the nuts are VERY easily scorched/burned.
To toast the coconut: place the coconut flakes in a dry saucepan/skillet (don’t add anything) over medium heat. Stir frequently until the flakes are mostly golden brown. If you are using sweetened coconut, it browns faster than unsweetened.
