Categories: Sides

Ingredients

• 1/4 cup sweetened shredded coconut
• 2 oranges
• 1/2 cup sugar
• 1/2 small seedless watermelon, cut into chunks
• 1/2 small cantaloupe, cut into chunks
• 1 mango, sliced
• 1/2 pineapple, cut into chunks

Directions

1. eheat the oven to 350. Spread 2 tbsp of the coconut on a baking sheet and bake until lightly toasted, 7 to 8 minutes. Set aside for topping

2. Cut the peel and pith off the oranges using a paring knife. Slice the oranges into rounds and set aside. Put the peels from one of the oranges in a small saucepan. Add the sugar, remaining 2 tbsp coconut and 1/2 cup water and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the syrup thickens, about 10 minutes. Strain through a fine-mesh sieve into a small bowl; discard the solids. Refrigerate the syrup until chilled, about 30 minutes.

3. Arrange the watermelon, cantaloupe, oranges, mango and pineapple in stripes on a platter. Drizzle with the syrup and sprinkle with the toasted coconut.

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