1 small firm, ripe Papaya
1 large firm, ripe Avacado
2 tablespoons Lime juice
1 teaspoon white Sugar
1/2 teaspoon crushed dried redhot Chilies
Cut Papaya in half lengthwise. Discard seeds and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4" thick. Dice remaining papaya and set aside.
Cut Avacado in half lengthwise. Discard pit and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4" thick. Sprinkle slices with 1 teaspoon lime juice; set aside. Dice remaining avacado and mix with remaining lime juice, sugar and red chilies.
On a platter, arrange avacado mixture and diced papaya side-by-side in separate mounds. Fan reserved avacado slices next to diced papaya, and reserved papaya slices next to avacado mixture. Sprinkle with coconut. Serve with toasted bread or melba rounds or cracker of your choice.
