1 ripe pineapple
4-5 navel oranges
2 cups shredded sweetened coconut
1/2 cup Honey Wine Vinegar
Trim off top, bottom, and skin of the pineapple. Quarter lengthwise and trim off woody core from each piece. Cut pineapple crosswise into 1/4"-thick pieces and put into a large glass bowl along with any pineapple juices.
Trim off rind and white pith from oranges. Cut out orange segments, remove seeds, and halve segments crosswise. Add oranges to bowl with pineapple and any orange juices.
Add coconut an gently toss together. Cover and refrigerate for at least 2 hours or up to 8 hours. Serve chilled.
In a small sauce pan, bring the Honey Wine Vinegar to a full boil for 3 min on High. Let cool. Drizzle over fruit when ready to serve.
Serves 8
Recipe slightly modified from Saveur.com
No comments:
Post a Comment