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.
Cooking Light DECEMBER 2008
1. 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.
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