Brighten up your table with this colorful rum-splashed version of classic holiday ambrosia.
Oxmoor House JANUARY 2008
Peel and section grapefruit over a bowl; discard membranes.
Combine grapefruit sections, strawberries, and kiwifruit in bowl.
Combine brown sugar and rum in a small bowl, stirring well. Add rum mixture to fruit, tossing gently to combine. Cover and chill until ready to serve. Sprinkle with toasted coconut.
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