Lunch: Pineapple and Orange Salad with Toasted Coconut

Recipe by David Bonom Serve this all-purpose side with any of our casseroles. Assemble the night ­before, but stir in and sprinkle with coconut just before serving. Omit the red pepper if you prefer a very mild mix.

This recipe includes fertility superfoods such as:

Pineapple

Health and fertility benefits of Pineapple and Orange Salad with Toasted Coconut

Pineapples are loaded with vitamins and minerals including vitamin A, vitamin C, calcium, phosphorus, and potassium.

Ingredients

2 cups orange sections (about 4 oranges)
1/2 cup pomegranate arils
4 sliced peeled kiwifruit
1 (4-pound) pineapple, peeled and cut into 1-inch cubes
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1/8 teaspoon ground red pepper
1/2 cup flaked sweetened coconut, toasted and divided

Instructions

Combine first 4 ingredients in a medium bowl. Combine rind and next 3 ingredients (through pepper) in a small bowl. Gently stir lime mixture into fruit mixture; cover and chill.
Just before serving, stir 1/4 cup coconut into pineapple mixture. Sprinkle with 1/4 cup coconut.

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