Tropical Fruit Salad
|Shredded sweetened coconut||1⁄4 Cup (4 tbs)|
|Peeled fresh pineapple chunks||3 Cup (48 tbs)|
|Mango||1 Large, peeled, pitted, and cut into 3/4 inch cubes|
|Fresh strawberries||1 Pint, hulled and quartered|
|Bananas||2 , cut into 1 inch pieces|
|Kiwi fruit||2 , peeled and cut into 1/4 inch thick slices|
|Oranges||2 , peeled, halved, and cut into 1/4 inch thick slices|
|Thinly sliced fresh basil||1⁄4 Cup (4 tbs)|
|Fresh orange juice||3 Tablespoon|
|Fresh lime juice||3 Tablespoon|
1 Heat a small skillet over medium heat. Add the coconut and cook, shaking occasionally, until lightly browned, 5-6 minutes; let cool.
2 Meanwhile, combine the remaining ingredients in a large bowl. Refrigerate until chilled and the flavors are blended, about
30 minutes. Divide the salad among 6 bowls; sprinkle each serving with 2 teaspoons of the coconut.