In a large mixing bowl, add the jicama, fresh coconut, cherries, parsley, mint and rosemary. Mix until well distributed.
In a small food processor, add the coconut water, lime juice, orange zest and juice, white wine vinegar, coconut oil, salt and pepper and process until well incorporated.
Pour that over the reserved veggies and mix well.
Toss in pistachios and serve immediately.
While this salad will keep for a few days in the refrigerator, it is better served immediately as the coconut oil will set when chilled, making it a little bit less palatable. Also, the jicama and coconut will take on a pinkish color because of the cherries. The salad will still taste as good, but it won’t be as pretty...