Colorful eastern salad with rambutan and coconut chips

Name: Colorful eastern salad with rambutan and coconut chips
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1/4 coconut (approx. 75 g); 1 walnut-sized piece of fresh ginger; 2 TABLESPOONS Palm sugar; 2 Baby pineapple; 8 Rambutane; 2 Guavas; 1 Pitahaya; 1 small red chili pepper; 1 TABLESPOON coarse sea salt

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1/4 coconut (approx. 75 g)
1 walnut-sized piece of fresh ginger
2 TABLESPOONS Palm sugar
2 Baby pineapple
8 Rambutane
2 Guavas
1 Pitahaya
1 small red chili pepper
1 TABLESPOON coarse sea salt

Directions

1
Cut the coconut into thin strips with a peeler. Spread the strips on a baking tray lined with baking paper and dry in a preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: see manufacturer) for approx. 1 hour
2
Peel and finely grate the ginger. Boil down sugar, ginger and 75 ml water until syrupy. Quarter the pineapple and cut out the stalk. Pulp from the skin
3
cut. Cut the rambutan in half, remove the seeds. Remove the flesh from the skin. Quarter the guavas. Cut the pitahaya into eighths and remove the skin
4
Take the syrup off the stove and let it cool down. Wash and clean the chillies, cut them in half and remove the seeds. Chop the chilli and salt finely or crush in a mortar. Arrange fruit and coconut chips on a plate or shelf. Drizzle syrup over them and serve with the chilli salt