Three ingredients combine to yield this deliciously juicy fruit salad from Betty Fussell. A hint of orange liqueur enhances the taste of the fruit. Garnish with mint sprigs, if desired. Aside from enjoying it on its own, you can also serve this mixture over pound cake or angel food cake.
4 large navel oranges
2/3 cup flaked sweetened coconut
1 tablespoon Grand Marnier
How to Make It
Peel and section oranges over a bowl, reserving juice. Place orange sections in bowl with juice. Add coconut and liqueur; stir gently. Cover and refrigerate 3 hours.
This is one of my favorite CL recipes. My husband loves it too. I've made it over and over since discovering it. It is essential that the citrus be cut in "supremes" as shown in YouTube video