from Mayoclinic.com
Serves 4
1/4 cup slivered almonds
1/4 cup flaked coconut
Approximately 1/2 pineapple, cut into bite-size cubes
(or 4 pineapple rings, cut into bite-size pieces)
2 oranges
1 red apple, cored and diced
1 banana, peeled & halved lengthwise, then sliced crosswise
1 tablespoon cream sherry
Fresh mint leaves for garnish
Preheat the oven to 325 F. Spread the almonds on one half of a baking sheet and the coconut on the other. Bake, stirring occasionally, until the almonds are golden and fragrant and the coconut is lightly browned, about 10 minutes. Transfer immediately to plates to cool.
Working with 1 orange at a time, cut a thin slice off the top and the bottom, exposing the orange flesh. Stand the orange upright and, using a sharp knife, thickly cut off the peel, following the contour of the fruit and removing all the white pith and membrane. Holding the orange over a large bowl, carefully cut along both sides of each section to free it from the membrane. As you work, discard any seeds and let the sections fall into the bowl. Repeat with the remaining orange. Drain orange sections & slice each in half. Add the pineapple, apples, banana and sherry to the orange sections in the large bowl. Toss gently to mix well. Divide the fruit mixture evenly among individual bowls. Sprinkle evenly with the toasted almonds and coconut and garnish with the mint. Serve immediately.
Nutrition(per serving):
Calories: 165
Monounsaturated fat: 1g
Protein: 2g
Cholesterol: 0mg
Carbohydrate: 26g
Sodium: 1mg
Total fat: 4g
Fiber: 4g
Saturated fat: 1g
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