Local and Seasonal Recipes, Menus and More
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INGREDIENTS 6-8 oranges, navels and others 1/2 fresh pineapple 1 cup unsweetened shredded coconut 2-4 Tablespoons sugar (optional) DIRECTIONS Use a knife to remove orange skin and pith. Cut out sections of fruit, removing seeds and membranes. This is called supreming. Cut peeled and cored pineapple into small bite-sized pieces. In a glass serving bowl, layer oranges with pineapple, coconut and sugar, if desired. Garnish the top with coconut. Cover and refrigerate for at least one hour or until completely chilled. Serve chilled with dinner or as dessert. Cover and refrigerate leftovers. Copyright © 2016 Stefanie Samara Hamblen |
