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Paradise Salad with Quick Coconut Granola

Servings: 4

Tropical fruits are at their best in winter. Mangos and avocados, however, may need some time to ripen, so keep that in mind when shopping. You can purchase prepared granola, but it won’t be as tasty as this skillet rendition that you can whip up in less than 10 minutes.


  • 1 cup old-fashioned rolled oats
  • 1 oz. (2 Tbs.) unsalted butter
  • 3-1/2 Tbs. honey
  • Kosher salt
  • 1/2 cup unsweetened coconut flakes
  • 1 cup plain Greek yogurt (about 8 oz.)
  • 2 Tbs. white or coconut rum, such as Rum Haven (optional)
  • 4 fresh pineapple rings, cut into bite-size pieces
  • 4 mini bananas or 2 regular bananas, peeled and cut on the bias into rounds
  • 3 kiwis, peeled and cut into rounds
  • 2 small Hass avocados, peeled and cut into bite-size pieces
  • 1 mango, peeled and cut into thin wedges


  • In a large heavy-duty skillet over medium-low heat, combine the oats, butter, 1-1/2 Tbs. honey, and a pinch of salt. Cook, stirring occasionally, until the butter is melted, about 5 minutes. Add the coconut, and stir constantly until the oats are nicely toasted, about 3 minutes more. Remove from the heat, and let the oat mixture cool completely in the pan, stirring occasionally.
  • In a small bowl, stir together the yogurt, rum, if using, and the remaining 2 Tbs. honey.
  • Arrange the fruit on 4 salad plates. Dollop one-fourth of the yogurt on each plate, and sprinkle some granola on top.


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