Using a sharp paring knife, remove the ends of the oranges. Set the oranges on one end and remove the peel by cutting between the peel and flesh, rotating the orange as the peel is removed.
Then, working over a medium bowl, slice between the membranes to remove segments, allowing both the juice and the segments to fall into the bowl. Add the coconut and season with the sugar to taste. Stir to combine. Add cherries, toss to combine. Cover and refrigerate to marinate for 1 to 2 hours. Serve.
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|Serving Size: 1 Serving (316g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 34 (16%)|
|Amt Per Serving||% DV|
|Total Fat 3.8g||5 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1748.1mg||60 %|
|Potassium 529.8mg||14 %|
|Total Carbohydrate 46.1g||14 %|
|Dietary Fiber 8.1g||32 %|
|Sugars, other 38g|
|Protein 2.9g||4 %|
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Calories per serving: 213
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