Summer Island Fruit Salad

When I get around to making this again I will be for sure posting my own pictures, it is beautiful and so yummy! Oh, and simple!


V's Summer Island Fruit Salad


3 cups hulled strawberries, chopped in halves
1 16 oz can pineapple tidbits in juice, drained
1 16 oz can of mandarin oranges, drained
2 large naval orange, peeled and chopped
3 kiwi's cut in fourths or sliced thick
2 peaches skinned, cubed
1 bag of frozen raspberries/blackberries
1 bag of frozen blueberries

2 limes for juice

Mix all fruit ingredients together, make sure you drain everything really well. I actually let the frozen fruit unthaw a little before adding. The less juice-the fresher the fruit will stay. Then-Squeeze both limes onto the fruit. Refridgerate.

Topping

1 lrg bag of shredded coconut

Preheat oven to 350 degrees. Spray a cookie sheet with a non-stick spray, spread coconut out onto sheet. Put in oven for 5 mins checking to make sure it only browns, not burns. (every stove is different) this works better than in a pan or broiling I have found. You just want the coconut toasted lightly to bring out it's flavor.

Just before serving fruit, sprinkle with the toasted coconut.

Enjoy!

**I know this sounds too simple, and maybe not enough flavor, but I promise you with all those fruits and the Lime juice you can't lose, it brings out all those fruits, the flavor is so yummy! Put the coconut on the side for those who might not like it, but trust me they will with this salad! Oh and, best served the day of, and if it's just a small family gathering, half the recipe-this makes a lot of salad.

~V