In Advance:

1. If using frozen fruit, thaw in the refrigerator until no longer hard, but still cool to the touch.

Preparation:

1. Slice fruit into ½ inch pieces
2. If using, rinse and chop mint leaves
3. Drain canned pineapple, reserving juice for optional sauce
4. In a large bowl, mix fruit
5. If making sauce, add reserved pineapple juice to small saucepan over medium heat. Stir. Heat until juice forms a sauce, about 5 minutes. Allow sauce to cool for 5-10 minutes.
6. Pour sauce over fruit salad. Mix to coat fruit. If using, mix in mint, coconut, and almonds.

Chef’s Notes

• Use any fruits you like. To cut costs, choose fruits in season or on sale.
• Choose frozen and canned fruit in juice and with no added sugar.
• To toast coconut: Heat oven to 300°F. Place coconut shreds on a baking sheet lined with aluminum foil. Bake for 5 minutes or until light brown.
• Try serving for breakfast. Use as a topping for oatmeal or plain, nonfat yogurt.
• Use leftover frozen fruit in Fruit Smoothies.