Mandarin fruit sundae
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Whole fresh pineapple -- | |
| Peeled and cored | ||
| 1 | small | Mango -- pitted and peeled |
| 1 | Whole papaya -- seeded and | |
| Peeled | ||
| 2 | Whole navel oranges -- peel, | |
| Pith removed | ||
| Sectioned | ||
| 3 | tablespoons | Rum -- coconut scented |
| 3 | teaspoons | Sugar |
| 1 | pint | Lemon sorbet |
| ¼ | cup | Shredded coconut meat -- |
| Sweetened and toaste | ||
Directions
Slice the pineapple, mango, and papaya into ⅛-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.
Recipe By : Martha Stewart Living, May 1996 From: Debbie Barry - Innermail Emc.Ve
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