Colorful, fresh fruit in tangy citrus juices, delicately sweetened with honey, makes a great first course for the holiday feast.


2 apples, washed, cored, and cut into small pieces
2 cups green grapes, washed and cut into pieces
1 large ripe banana, peeled and sliced
2 kiwis, peeled and cut into pieces
2 navel oranges, peeled, cut into sections
1 small ripe pineapple, peeled, cored, cut into small chunks, juice reserved
juice of 2 limes
1/2 cup water
juice of 2 lemons
1/2 cup coconut flakes


Place first 6 ingredients in a large bowl, including reserved pineapple juice. Add lime juice and toss. Set aside.

In a saucepan, over low heat, stir honey in water until dissolved. Add lemon juice. Increase heat and boil until syrupy, about 2 minutes. Remove from heat. Allow to cool.

When syrup has cooled, pour over fruit. Sprinkle with coconut and toss. Refrigerate until ready to serve.

Serves: 6-8

golden blossom honey product