Yield: 8 servings
|1 cup||Fresh or canned Bing cherries|
|2 tablespoons||Freshly shredded or|
|Packaged shredded coconut|
1. With sharp knife, cut peel and all membranes off oranges. Cut oranges crosswise into ¼-inch thick slices.
2. Peel and core pineapple; cut into ¼- inch chunks. In large bowl, toss together orange slices, pineapple chunks, and the cherries (if using fresh cherries, you may leave stems on). Sprinkle top with shredded coconut and serve immediately or cover and refrigerate until ready to serve.
Country Living/Dec/91 Scanned & fixed by DP and GG