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.
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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