| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Desserts |
4 |
Servings |
INGREDIENTS
| 1/2 |
|
Whole fresh pineapple; peeled and cored |
| 1 |
sm |
Mango; pitted and peeled |
| 1 |
|
Whole papaya; seeded and peeled |
| 2 |
|
Whole navel oranges; peel, pith removed |
|
|
; sectioned |
| 3 |
tb |
Rum; coconut scented |
| 3 |
ts |
Sugar |
| 1 |
pt |
Lemon sorbet |
| 1/4 |
c |
Shredded coconut meat; sweetened and toaste |
INSTRUCTIONS
Slice the pineapple, mango, and papaya into 1/8-inch thick slices and then
into bite-size pieces. In a medium bowl, combine pineapple, mango, papaya,
orange sections, rum and sugar; toss to combine. Let fruit stand at room
temperature for 15 minutes. Divide fruit and liquid among 4 serving dishes.
Add 2 small scoops of sorbet to each dish and garnish with the toasted
coconut.
Posted to MC-Recipe Digest V1 #197
Date: Mon, 12 Aug 1996 22:21:44 -0800
From: Kristine <ksimpson@cwo.com>
NOTES : Other fruits and sorbets can be substituted for the ones listed
here.
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