Asian Fruit Salad With Chili Salt - cooking recipe

Ingredients

3 oz fresh coconut, peeled into thin strips using a potato peeler
1 None walnut-sized piece fresh ginger, peeled and finely grated
2 tbsp palm sugar
2 None baby pineapples, quartered, cored and flesh cut into chunks
8 None lychee, halved, seeds removed, pulp loosened in shell
2 None guava, quartered and skinned
1 small red chili, halved and deseeded
1 tbsp coarse sea salt

Preparation

Preheat the oven to 225\u00b0F. Put the coconut strips on a baking sheet lined with parchment paper and bake for 1 hour until crisp and dry.
Put the ginger and sugar in a small pan with 5 tablespoons water. Bring to a boil and simmer gently to make a syrup. Leave to cool.
Arrange the pieces of fruit and coconut on a stand or plate. Put the chili and salt in a mortar and grind with a pestle. Pour ginger syrup over the fruit and serve with the chili salt for dipping.