Balance your brunch menu with a refreshing and colorful fruit salad of papaya, pineapple, oranges, and kiwifruit. This one is sweetened with honey and topped with coconut, so it's practically dessert.
Southern Living JULY 2002
Drain pineapple, reserving 1/2 cup juice. Cut pineapple into cubes.
Stir together reserved juice, honey, and next 3 ingredients in a large bowl; add pineapple and remaining fruit, tossing gently to coat. Cover and chill 8 hours. Garnish, if desired.
*2 mangoes, peeled and cubed, may be substituted.
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