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Sprinkle sweetened coconut on this refreshing fruit sundae.

Martha Stewart Living, May 1996

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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Divide fruit and liquid among 4 serving dishes. Add 2 small scoops of sorbet to each dish and garnish with the toasted coconut.

Cook's Notes

Other fruits and sorbets can be substituted for the ones listed here.

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