Tropical Beach Fruit Salad in 15 Minutes

Instructions:

1. Wash all fruit thoroughly under cold water. Peel the mango, pineapple, and kiwi. Note: Use a vegetable peeler for the kiwi to keep as much flesh as possible.
2. Dice the pineapple, mango, and papaya into uniform 1/2 inch pieces. Place them into a large glass bowl. until they are evenly distributed.
3. Slice the kiwi and quarter the strawberries. Add them to the bowl, being gentle with the papaya to avoid bruising.
4. Pour 42g of honey and 30ml of lime juice into a small separate bowl.
5. Add 2g of lime zest to the honey mixture. Whisk until the glaze is glossy and translucent.
6. Pour the glaze slowly over the fruit.
7. Gently fold the fruit from the bottom up using a rubber spatula. until every piece is thinly coated.
8. Sprinkle 15g of toasted shredded coconut over the top. Note: Do this right before serving to keep the coconut crisp.
9. Garnish with 4g of mint leaves cut into a chiffonade.