Ginger syrup and toasted coconut accent this refreshing fruit combo. Feel free to vary the fruit to suit your brunch crowd.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2006
MethodIn small skillet, toast coconut over medium heat, stirring, until golden, about 3 minutes. (Make-ahead: Set aside in airtight container for up to 24 hours.)
Cut off rind and outer membranes of grapefruit and oranges. Working over large sieve set over bowl, cut between membrane and pulp to release fruit into sieve, squeezing membranes to extract juice. Pour 3/4 cup (175 mL) juice into saucepan, using any remaining juice for another use.
Add sugar and ginger to saucepan; bring to boil over medium-high heat. Boil, stirring, until sugar is dissolved; reduce heat and simmer, stirring occasionally, for 2 minutes. Let cool. Discard ginger.
In large bowl, combine grapefruit mixture, pineapple, kiwifruit, grapes and blueberries. (Make-ahead: Cover and refrigerate juice mixture and fruit separately for up to 12 hours.) Pour in juice mixture, tossing gently to coat; cover and let stand for 1 hour.
Add strawberries and bananas; stir to combine. Sprinkle with coconut.
Nutritional facts Per serving: about
- Sodium 10 mg
- Protein 2 g
- Calories 161.0
- Total fat 2 g
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 39 g
- Iron 4.0
- Folate 21.0
- Calcium 4.0
- Vitamin A 4.0
- Vitamin C 177.0