Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 ripe pineapple
  • 6 seedless oranges
  • ½ cup confectioners’ sugar
  • 2 cups grated fresh coconut
  • cup kirsch (optional)


    1. Peel the pineapple. Discard the core and cut pineapple flesh into thin uniform slices. Peel the oranges and cut into sections.

    2. Place the fruits in a bowl and sprinkle with the sugar. Cover with the coconut and add the kirsch. Chill until ready to serve.