COCONUT TROPICAL FRUIT SALAD

Add a serving of fruit to a breakfast with this delicious medley. Toasted coconut, mango and more bring the flavor of the tropics indoors.

—KATIE COVINGTON BLACKSBURG, SC

---

---

START TO FINISH: 25 MIN. • MAKES: 8 SERVINGS

---

1 medium mango, peeled and cubed

1 medium green apple, cubed

1 medium red apple, cubed

1 medium pear, cubed

1 medium navel orange, peeled and chopped

2 medium kiwifruit, peeled and chopped

10 seedless red grapes, halved

2 tablespoons orange juice

1 firm medium banana, sliced

¹/₄ cup flaked coconut, toasted

In a large bowl, combine the first seven ingredients. Drizzle with orange juice; toss gently to coat. Refrigerate until serving. Just before serving, fold in banana and sprinkle with coconut.

NOTE To toast coconut, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.