What’s Cooking in Gail’s Kitchen? Table Food: Coconut Sprinkled Fruit Cups! Whether you choose to enhance a hearty breakfast, compliment a light lunch, or serve as a healthy dessert, fresh fruit is always a good idea. Take a moment to look in the fridge. Perhaps you see an apple, a bunch of green grapes, a ripe banana, or a few stragglers from a berry basket. Combine them together for a surprising and colorful addition to any meal. Sprinkle on some coconut flakes to jazz things up. Drizzle with maple syrup, wildflower honey, or agave nectar. Just a touch. Then, for a nice finish, sprinkle on cinnamon, nutmeg, or citrusy cardamom. Dessert-lovers may add a dollop of whipped cream. The choices are endless. When building a fruit salad, think color, flavor, and presentation. The results may surprise you.
COCONUT SPRINKLED FRUIT CUPS
1 Cara Cara orange, divided into segments
1/2 cup pineapple, tidbits
2 tablespoons coconut, shredded
2 teaspoons agave nectar
1/8 teaspoon nutmeg, ground
Fill two fruit cups with orange segments and pineapple tidbits. Sprinkle shredded coconut over top. Drizzle with agave nectar. Garnish with ground nutmeg.