Mandarin fruit sundae

Yield: 4 Servings

Measure Ingredient
½ \N Whole fresh pineapple --
\N \N Peeled and cored
1 small Mango -- pitted and peeled
1 \N Whole papaya -- seeded and
\N \N Peeled
2 \N Whole navel oranges -- peel,
\N \N Pith removed
\N \N Sectioned
3 tablespoons Rum -- coconut scented
3 teaspoons Sugar
1 pint Lemon sorbet
¼ cup Shredded coconut meat --
\N \N Sweetened and toaste

Slice the pineapple, mango, and papaya into ⅛-inch thick slices and then into bite-size pieces. In a medium bowl, combine pineapple, mango, papaya, orange sections, rum and sugar; toss to combine. Let fruit stand at room temperature for 15 minutes. Divide fruit and liquid among 4 serving dishes. Add 2 small scoops of sorbet to each dish and garnish with the toasted coconut.

Recipe By : Martha Stewart Living, May 1996 From: Debbie Barry - Innermail Emc.Ve

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