2 navel oranges, peel and pith removed, cut into sections
3 tablespoons coconut-scented rum
3 teaspoons sugar
1 pint lemon sorbet
For the Garnish
1/4 cup shredded sweetened coconut, toasted
Slice the pineapple, mango, and papaya into 1/8-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.
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