Colorful east salad with rambutan and coconut chips

1.

Cut the coconut into thin strips with the peeler. Spread the strips on a baking sheet lined with baking paper and dry in the preheated oven (electric stove: 100 ° C / convection: 75 ° C / gas: see manufacturer) for about 1 hour

2>

Peel the ginger and grate finely. Reduce sugar, ginger and 75 ml water until syrupy. Quarter the pineapple, cut out the stalk. Cut the pulp from the skin

3.

. Halve the rambutan, remove the stones. Remove the pulp from the skin. Quarter the guavas. Eighth pitahaya and remove the peel

4.

Remove the syrup from the heat and let it cool. Wash, clean, halve the chilli and remove the seeds. Chop the chilli and salt or pound in a mortar. Arrange the fruit and coconut chips on a cake stand or platter. Drizzle over the syrup and serve with the chilli salt