Growing up in Florida, practically everybody I knew had at least one kind of citrus tree in their yards, and we kids were not above poaching the occasional orange from a neighbor’s tree or pelting each other with calamondins. These days, I buy those jars of mixed citrus fruits with grapefruit and orange sections in the refrigerated section at my supermarket and save myself the trouble of sectioning the fruit. Thawed frozen berries are perfectly acceptable to use here if fresh ones are out of season, and of course, you can sub in any other fruit you like. Just make sure you have enough citrus juice to keep the bananas from turning brown.
1 (20-oz.) jar refrigerated citrus segments
1 pineapple, peeled, cored, and cut in chunks
1 qt. strawberries, hulled and cut in half
1 pt. blueberries
2 bananas, sliced
1 cup green grapes, halved
¼ cup dark rum
1 cup sweetened flaked coconut, toasted
1. Drain the citrus segments and place in a serving bowl, reserving ½ cup juice. Add the pineapple, strawberries, blueberries, bananas, and grapes, tossing well with the reserved citrus juice to coat.
2. Stir in the rum. Cover and refrigerate until ready to serve. Sprinkle with the toasted coconut just before serving.