Pineapple and Orange Salad with Toasted Coconut

Brunch is a popular meal during the holidays.  Serve this all-purpose side with any casserole.  Or simply sere this salad was a light dessert for your family.  This can be made the night before but leave out the coconut until just before serving.  Recipe serves 8.

What you’ll need:

  • 2 cups orange sections (about 4 oranges)
  • 1/3 cup pomegranate arils
  • 4 sliced peeled kiwis
  • 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 (optional)
  • 1/2 cup flaked coconut, toasted

What you’ll do:

  • Combine the oranges, pomegranate arils, kiwi and pineapple in a medium bowl.
  • Combine the lime rind, juices and ground red pepper in a small bowl.
  • Gently stir the lime mixture into the fruit; cover and chill.
  • Before serving, stir in 1/4 cup coconut into the mixture.  Sprinkle the top with 1/4 cup coconut.

** Canned pineapple in juice can be used in place of fresh.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table!

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