Preparation info

  • 6

    servings
    • Difficulty

      Easy

Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

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

    Method

    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.