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 Bees Need Water

To keep their hives strong, beekeepers must place them in locations that will provide abundant nectar sources as well as water.


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