Trop[ical salad

Yield

Makes 6 to 8 servings

Ingredients

• 2 (20-ounce) cans cored pineapple, undrained
• 3 tablespoons honey
• 1/2 cup fresh lime juice
• 1 teaspoon grated orange rind
• 1 teaspoon grated lime rind
• 6 medium oranges, peeled and sliced
• 4 kiwifruits, peeled, halved, and sliced
• 2 papayas, peeled and cubed*
• Garnishes: 1/2 cup sweetened flaked coconut, fresh mint leaves

Preparation

Drain pineapple, reserving 1/2 cup juice. Cut pineapple into cubes.

Stir together reserved juice, honey, and next 3 ingredients in a large bowl; add pineapple and remaining fruit, tossing gently to coat. Cover and chill 8 hours. Garnish, if desired.

*2 mangoes, peeled and cubed, may be substituted.

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