Preparation info

  • Serves

    12

    • Difficulty

      Easy

Appears in

Hoppin' John's Charleston, Beaufort & Savannah: Dining at Home in the Lowcountry

Hoppin' John's Charleston, Beaufort & Savannah

By John Martin Taylor

Published 1997

  • About

Quail-hunting season coincides with the height of the citrus season. This favored holiday fruit salad complements the hearty breakfast fare. The recipe makes twice as much as you’ll need for this meal, but it will keep for a day or two in the refrigerator. If you can’t use freshly grated coconut, buy frozen unsweetened flaked coconut.

Ingredients

  • 1 large white grapefruit
  • 1 large red grapefruit
  • 6 large seedless oranges

Method

Peel the citrus, then cut each section free of all membranes, allowing the sections to fall into the bowl. Squeeze excess juice from the core and membranes into another container, then drink it while it is fresh. Peel and core the pineapple and cut it into small chunks, adding them to the citrus. Crack the coconut and grate the interior white flesh (most easily done with a rotary grater availab