1 cup of lychees in syrup, drained
2 mangos, peeled and cut into 4x1 cm cubes
3 kiwis, peeled and cut into slices
3 tangerines, separated from their peels
For the farofa:
1 cup of all-purpose flour
150g of macadamia nuts without shells
150g of pistachios without shells
Butter for greasing
1 cup of bread crumbs
150g of tamarind fruit, soaked in boiling water for 3 minutes, chopped
1 cup of lychees in syrup, drained
2 mangos, peeled and cut into 4x1 cm cubes
3 kiwis, peeled and cut into slices
3 tangerines, separated from their peels
For the farofa:
1 cup of all-purpose flour
150g of macadamia nuts without shells
150g of pistachios without shells
Butter for greasing
1 cup of bread crumbs
150g of tamarind fruit, soaked in boiling water for 3 minutes, chopped
In a large bowl, combine the lychees, mango, kiwi, and tangerine
Refrigerate, covered with plastic wrap, for two hours
Prepare the farofa:
Heat the all-purpose flour in a pan over medium heat, stirring occasionally, for 5 minutes or until caramelized
Add the macadamia nuts and pistachios and mix well
Transfer to a smooth surface, greased with butter, spread with a spatula, and let cool and harden
Using a large knife, chop the mixture well
Process in a processor until coarsely ground
Add the bread crumbs and tamarind fruit and mix well
Arrange the fruits in a serving dish, intermingling with some of the farofa, and serve with the remaining farofa.
