Tropical Fruit Salad

This colorful fruit salad is simple enough for breakfast, but also is perfect for entertaining—just serve in a martini glass and top with toasted coconut for an attractive dessert. Makes approximately 14 servings. 

1 large pineapple, peeled, cored and cut into small chunks
2 mangos, peeled and cut into small chunks
3 kiwi fruits, peeled and sliced
1 large papaya, peeled, seeded and cut into chunks
1/8 cup fresh-squeezed orange juice
1 small piece crystallized ginger
½ teaspoon coconut extract
Toasted shredded coconut (optional garnish)  

Cut all the fruit into bite-size pieces and place in a large mixing bowl; set aside.

Cut the ginger into tiny pieces.

Add the orange juice, ginger and coconut extract into a measuring cup and stir well.

Pour the orange juice mixture over the fruit and stir thoroughly.

For an attractive dessert, serve in a martini glass and top with a teaspoon of toasted coconut.

Refrigerate if prepared in advance.

Nutrition information for ½ cup serving: 60 calories, 0 gm fat, 0 gm saturated fat, 1 gm protein, 15 gm carbohydrate, 2 gm fiber, 0 mg  sodium