Ingredients:
- 2 grapefruit, peeled and sectioned*
- 2 cups chopped fresh pineapple
- 1 Fuji or Granny Smith apple, chopped
- 2 teaspoons fresh lemon juice
- 1 cup frozen grated coconut, thawed
- 1/4 cup chopped fresh mint
- King’s Pineapple Balsamic Vinegar
Preparation:
Layer first 4 ingredients (in the order listed) in a large glass serving bowl or trifle dish. Sprinkle apple with lemon juice. Cover and chill 1 to 4 hours. Sprinkle fruit mixture with coconut and mint with Pineapple Balsamic Vinegar to top. Gently toss just before serving.
*Blood oranges may be substituted
