Sunrise Fruit Salad
Ingredients
- 1/4 c. sweetened shredded coconut
- 2 oranges
- 1/2 c. sugar
- 1/2 small, seedless watermelon, cut into chunks
- 1/2 small cantaloupe, cut into chunks
- 1 mango, sliced
- 1/2 pineapple, cut into chunks
Instructions
- Preheat the oven to 350°. Spread 2 tablespoons of the coconut on a baking sheet and bake until lightly toasted, 7 to 8 minutes. Set aside for topping.
- Cut the peel and pith off the oranges using a paring knife. Slice the oranges into rounds and set aside. Put the peels from one of the oranges in a small saucepan. Add the sugar, remaining 2 tablespoons coconut and 1/2 cup water and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the syrup thickens, about 10 minutes. Strain through a fine-mesh sieve into a small bowl; discard the solids. Refrigerate the syrup until chilled, about 30 minutes.
- Arrange the watermelon, cantaloupe, oranges, mango and pineapple in stripes on a platter. Drizzle with the syrup and sprinkle with the toasted coconut.
