Inspired by this very photo, from the beach sands of Buzios in Rio de Janeiro, here is a fruit salad that easy as 1-2-3!

Serves 4-6

1 cup (60g) dried coconut chips

¾ cup (175ml) cups orange juice (juice of 2 oranges)

2 tablespoons (42g) honey

1 cup (195g) diced pineapple, about a quarter of a pineapple

1 cup  (185g) diced mango, about 1 mango

1 cup (125g) raspberries, about 1 pint

1 cup (135g) quartered strawberries, about 6

1 cup (175g) halved seedless red grapes

1 cup (185g) diced ripe papaya, about 1 papaya)

1 ¼ cup (170g) diced banana, about 2

1 teaspoon finely grated lime zest

2 tablespoons fresh chopped mint

Pre heat the oven to 300˚F. Spread coconut ships on a small baking sheet and toast in the oven until lightly golden, rotating once during baking time, about 4 minutes. Transfer to a bowl and reserve.

• In a small bowl whisk orange juice and honey.
• In a large bowl mix all the fruit gently with a spatula. Pour the orange juice, lemon zest and mint. Fold carefully until all fruits are coated. Garnish with coconut chips on top.
• Pour into serving bowls and eat fresh.

I can’t help but share a few other gorgeous photos I took I Búzios:

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