Slice the pineapple, mango, and papaya into 1/8-inch thick slices and then into bite-size pieces. In a medium bowl, combine pineapple, mango, papaya, orange sections, rum and sugar; toss to combine. Let fruit stand at room temperature for 15 minutes. Divide fruit and liquid among 4 serving dishes. Add 2 small scoops of sorbet to each dish and garnish with the toasted coconut. Posted to MC-Recipe Digest V1 #197 Date: Mon, 12 Aug 1996 22:21:44 -0800 From: Kristine
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 4|
|Calories from Fat: 21 (8%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 7.1mg||0 %|
|Potassium 573.4mg||15 %|
|Total Carbohydrate 53.6g||16 %|
|Dietary Fiber 7.9g||32 %|
|Sugars, other 45.6g|
|Protein 2.5g||4 %|
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Calories per serving: 248
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