Pineapple: Caribbean Pineapple and Oranges

Photo by Danielle Hartman-Semtry

This is another fruit salad that uses a glaze and orange segments like Glazed Citrus and Raspberries. This time the glaze is lighter and accented with fresh ginger and coconut. The amount of ginger in this recipe can be cut back to make the glaze mild. The fruit and ginger can be cut ahead of time but the glaze and coconut should be added at the end.

Photo by Danielle Hartman-Semtry

Salad:

1 pineapple, cored and cut into 3/4" cubes

4 oranges, peeled and divided into segments (or into supremes)

1/2 cup dried sweetened coconut

3 teaspoons fresh grated ginger

Glaze:

1/2 cup sugar

1/2 cup water

Cut orange segments into thirds or supremes. Add to bowl with pineapple cubes, add ginger, and stir until ginger is coating the fruit evenly. In a small saucepan, add water and sugar and cook for a few minutes, stirring constantly, until all sugar is dissolved and the glaze has thickened. Let the glaze cool to room temperature and pour over the fruit. Add coconut and serve immediately.