Coconut and Honey Tangerine Salad and How to Open a Coconut by Jesse Bluma

Coconut and Honey Tangerine Salad
Opening a coconut brings a tropical experience home.  The jungle can be fierce; however, if you have the tools you will survive.  Use a clean screwdriver and hammer to enlarge the holes in the coconut.  Be on guard for some flying shells.

Place the coconut onto a jar and drain.  Feel free to drink the coconut water or refrigerate for a later use.

Put the coconut in an oven at 350 degrees (or 177 degrees Celsius) for 20 minutes. You may hear a pop, that should be fine as the coconut will be easier to fully open.

Take coconut out of oven and let cool for about 30 minutes.  Remove the outer shell.  Remove the meat out of the outer shell, use a vegetable peeler to peel off the inner husk.

Salad Ingredients

1 cup fresh coconut

1/2 cup chopped walnuts  

2 teaspoons red-wine vinegar

1 teaspoon chopped fresh, organic thyme

Coarse salt to taste

Fresh ground pepper to taste

2 tablespoons olive oil

1 medium head of fresh, organic lettuce

2 organic honey tangerines, peeled and thinly sliced

1 organic green apple, thinly sliced


1.  Fresh Coconut:  Preheat oven to 350 degrees (or 177 degrees Celsius).

Set fresh coconut and walnuts on a baking sheet.

Bake for about 7 minutes, until golden in color.

Remove from oven and set aside to cool.

2.  Dressing:  Whisk tangerine juice, vinegar, and thyme.

Add salt and pepper.

Whisk while adding olive oil in a slow stream.

3.  Incorporate lettuce, tangerines, and apple.

Combine with coconut and walnuts.

Add vinaigrette and serve.

Makes about 4 servings.

Make this meal extra special with baked goods by Jesse Bluma at Pointe Viven.

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