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

Honey Tips

Honey Never Spoils

No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.


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