Crunchy Coconut-Berry Salad

From the Kitchen Window column

This incredibly fast salad from The Sunset Cookbook by Sunset Books and Margo True (Oxmoor House 2010) plays on a sharp contrast of textures – ripe berries, crunchy jicama and brittle toasted coconut. You can find the fat slivers of sliced dried coconut (sometimes called "coconut flakes") at health food and natural foods stores. Otherwise, substitute shredded coconut, but take care as it will toast more quickly.

Serves 6

3/4 cup unsweetened sliced dried coconut

1/4 cup fresh lime juice

2 tablespoons honey

3 cups mixed fresh berries (blackberries, blueberries, raspberries and/or sliced strawberries)

1 cup peeled jicama, cut in 1/2-inch dice

3 tablespoons loosely packed mint leaves

In a heavy 6- to 8-inch pan, stir coconut often over medium-high heat until lightly browned, 2 to 3 minutes. Set aside.

In a large serving bowl, whisk together lime juice and honey. Add berries and jicama. Tear mint leaves into small pieces and scatter over salad. Add toasted coconut and mix gently.

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