Pineapple and Orange Salad with Toasted Coconut

By Jac_M

David Bonom, Cooking Light

DECEMBER 2012

Ingredients

• 2 cups orange sections (about 4 oranges)
• 1/2 cup pomegranate arils
• 4 sliced peeled kiwifruit
• 1 (4-pound) pineapple, peeled and cut into 1-inch cubes
• 1 teaspoon grated lime rind
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh orange juice
• 1/8 teaspoon ground red pepper
• 1/2 cup flaked sweetened coconut, toasted and divided

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 1

1. Combine first 4 ingredients in a medium bowl. Combine rind and next 3 ingredients (through pepper) in a small bowl. Gently stir lime mixture into fruit mixture; cover and chill.

2. Just before serving, stir 1/4 cup coconut into pineapple mixture. Sprinkle with 1/4 cup coconut.